Cornmeal Buttermilk Pancakes

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Appears in Cook's Country June/July 2015

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

SERVES Makes sixteen 4-inch pancakes; 4 to 6

TIME 50 minutes

Cornmeal Buttermilk Pancakes

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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