Corn Pancakes

Recipe Ingredients

2 cups	125g / 4.4oz	Finely-ground cornmeal - preferably organic
1/2 cup	31g / 1.1oz	All-purpose flour
2 teaspoons	10ml	Baking soda
1/2 teaspoon	2.5ml	Coarse salt
1 tablespoon	15ml	Sugar
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick) - cut small pieces
2 cups	474ml	Buttermilk
1/4 cup	59ml	Milk - to 1/2 cup
		Butter or oil - for coating pan
		Maple Fruit Compote - see * Note

Recipe Instructions

* Note: See the "Maple Fruit Compote" recipe which is included in this collection.

Preheat the oven to 250 degrees.

In a bowl, combine the cornmeal, flour, baking soda, salt, sugar and butter. Blend together with your fingertips or a pastry blender until the consistency of a coarse meal. Pour in the buttermilk and stir just until the dry ingredients are evenly moistened. Add just enough milk to form a thin pancake batter, stirring gently to combine.

Heat the griddle or large cast-iron skillet over medium heat and lightly coat with butter or oil. Ladle on about 1/4 cup of batter for each pancake and cook until bubbles form on the surface of each pancake and the bottom is golden-brown. Flip and cook on the second side until golden, about 1 minute. Transfer to a paper towel-lined baking sheet and keep warm in the oven while you cook the rest of the pancakes. Served hot, topped with Maple Fruit Compote.

This recipe yields 12 large pancakes and serves 4 to 6.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6346 broadcast 12-16 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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