Buttermilk Cornmeal Pancakes

Recipe Ingredients

6		Eggs
2 1/2 cups	592ml	Buttermilk
2 1/4 cups	140g / 4.9oz	Yellow cornmeal
1 cup	62g / 2.2oz	All-purpose flour
1/3 cup	65g / 2.3oz	Sugar
1 tablespoon	15ml	Baking powder
1 teaspoon	5ml	Baking soda
3/4 teaspoon	3.8ml	Salt
8 tablespoons	120ml	Butter - melted

Recipe Instructions

Preheat oven to 250 degrees.

Beat eggs in large bowl to blend. Add buttermilk, cornmeal, flour, sugar, baking powder, baking soda and salt. Beat until smooth. Mix in 6 tablespoons melted butter.

Add 1/2 tablespoon melted butter to large nonstick skillet over medium heat. Working in batches, pour batter by 1/4 cupfuls into skillet, spacing apart. Cook pancakes until golden brown on bottom, bubbles form and edges appear dry, about 2 minutes.

Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer pancakes to baking sheet; place in oven to keep warm.

Repeat with remaining batter, adding more melted butter by 1/2 tablespoonfuls to skillet as necessary.

Serve pancakes with maple syrup.

This recipe yields 6 to 8 servings.

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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