Cornmeal Buttermilk Pancakes
- Yield 10 pieces
Cornmeal add texture to these light buttermilk pancakes.
“We lived in Louisiana when I was a little girl, and we would pause at a truck stop in Mississippi on visits to see my grandparents back in Georgia. We ordered steaming bowls of scrambled eggs, grits and sausage rudely smushed together in a glorious mess, with a short stack of pancakes on the side.” -- Virginia Willis
- 3/4 cup all-purpose flour
- 3/4 cup fine yellow cornmeal
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 -- eggs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons canola oil, plus more if needed
- -- Sorghum, cane or maple syrup (optional)
- In a large bowl, sift together flour, cornmeal, sugar, baking powder, baking soda and salt. Whisk together buttermilk, eggs and melted butter in a bowl or liquid measuring cup. Add buttermilk mixture to dry ingredients and whisk just until combined.
- Preheat oven to 300F.
- Heat a large heavy-bottomed skillet over medium heat and lightly coat with canola oil. Ladle 1/4 cup batter into pan for each pancake, cooking only a few at a time. Cook until bubbles on the top burst and the bottoms are golden brown, about 1 1/2 minutes. Flip pancakes and cook until golden, about 1 minute. Transfer to a baking sheet and place in oven to keep warm. Repeat with remaining batter, adding more oil to pan as necessary. Transfer to warmed serving plates. Serve hot or warm with syrup.
Recipe reprinted with permission from Virginia Willis' Basic to Brilliant, Y’all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company (Ten Speed Press, 2011).