Buttermilk Cornmeal Pancakes

2018-01-19

Photos

Buttermilk Cornmeal Pancakes Buttermilk Cornmeal Pancakes Buttermilk Cornmeal Pancakes Buttermilk Cornmeal Pancakes Buttermilk Cornmeal Pancakes Buttermilk Cornmeal Pancakes Buttermilk Cornmeal Pancakes Buttermilk Cornmeal Pancakes Buttermilk Cornmeal Pancakes Buttermilk Cornmeal Pancakes Buttermilk Cornmeal Pancakes Buttermilk Cornmeal Pancakes

Recipe

Preheat oven to 250°F. 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 and some bubbles begin to break around edges, 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 syrup.

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Nutritional Info

This information is per serving.

  • Protein

    16
  • Fat Total

    22
  • Calories

    586
  • Sodium

    954