Ingredients

The following ingredients have 9 Servings
  • 2 1/2 cups buttermilk
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 3 Tbsp vegetable oil
  • 3 Tbsp applesauce
  • 1/2 cup butter
  • 1/2 cup powdered sugar
  • 1/2 cup honey
  • 1/2 cup buttermilk
  • 1/2 tsp baking soda
  • (easy recipe to memorize eh? =)

Instruction

  • In a bowl, whisk together cornmeal and buttermilk, cover and refrigerate overnight.
  • Preheat a non-stick skillet or griddle to medium heat (I heat an electric griddle to 350 degrees). In a bowl, whisk together flour, baking powder, baking soda and salt, set aside. Remove cornmeal mixture from refrigerator and stir in sugar, eggs, vegetable oil and applesauce. Gently whisk in dry mixture and stir just until combine, batter should be slightly lumpy. Butter griddle (note: if you have a really good non-stick griddle, that's really non-stick, I would recommend NOT buttering it then the pancakes don't spread as much) and pour 1/4 cup mixture onto griddle at a time. Flip pancake when bubbles start to appear on surface and bottom is golden. Cook opposite side until golden. Serve warm with honey butter syrup, blueberry syrup, vanilla cream syrup or maple syrup.