Ingredients

The following ingredients have 4 Servings
  • 1 ½ c. all-purpose flour
  • 1 c. yellow cornmeal
  • 2 tsp baking soda
  • 1 tsp fine sea salt
  • 2 Tbsp sugar
  • 2 large eggs (lightly beaten)
  • 2 ½ c. buttermilk
  • 6 Tbsp butter (melted)
  • Butter and maple syrup for serving (optional)
  • Additional butter for greasing pan

Instruction

  • In a medium mixing bowl, combine the flour, cornmeal, baking soda, salt and sugar and stir to combine.
  • In another mixing bowl whisk together the eggs, buttermilk and melted butter.
  • Whisk the wet mixture into the dry, until just combined, some lumps are fine.
  • Heat a non-stick skillet over medium high heat. Grease with butter.
  • Pour ⅓ cup of the batter onto the hot buttered skillet for each pancake, making 4 at a time.
  • After 2-3 minutes when bubbles start forming, lift pancake up halfway with a spatula to check if it's golden brown.
  • If so, flip each pancake and cook about 2 minutes more until golden brown on the other side.
  • Serve, or keep warm on a heatproof plate in a low oven while you cook the remaining pancakes. Wipe out skillet between batches and grease again with butter to avoid burning the leftover butter.
  • Serve with butter and maple syrup if desired.