Cornmeal Buttermilk Pancakes

Name: Cornmeal Buttermilk Pancakes
Yield: Makes sixteen 4-inch pancakes; Serves 4 to 6
Ingredients: 1 1/2 cups (7 1/2 ounces), cornmeal; 1 cup (5 ounces), all-purpose flour; 2 tablespoons, sugar; 1 teaspoon, baking powder; 1/2 teaspoon, baking soda; 1/2 teaspoon, salt; 2 cups, buttermilk; 1/4 cup, sour cream; 2 , large eggs; 3 tablespoons, unsalted butter, melted and cooled slightly; 1 — 2 teaspoons, vegetable oil

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Appears in Cook's Country June/July 2015

Main Courses

Breakfast & Brunch

The world’s best breakfast can go south fast if you don’t follow the rules.

SERVESMakes sixteen 4-inch pancakes; 4 to 6

TIME50 minutes

WHY THIS RECIPE WORKS

For light and tender buttermilk pancakes we whisk the dry ingredients (flour, cornmeal, sugar, baking powder, baking soda, and salt) together in a bowl to evenly distribute the leavener. We whisk the wet ingredients (buttermilk, sour cream,...

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