I found this recipe last year in the Sunday Los Angeles Times. They are great with maple syrup! I can never use up buttermilk when I buy it fresh at the store; I end up throwing away half of it most of the time, so I keep buttermilk powder on hand. Add water and you have instant buttermilk!
CORNMEAL BUTTERMILK PANCAKES
Whisk together 1-1/4 cups buttermilk and one large egg. Gradually whisk in 2 tablespoons melted butter. In a separate bowl, mix 1/4 cup yellow cornmeal, 3/4 cup flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoon sugar and 1/2 teaspoon salt. Pour buttermilk egg mixture over dry mix and whisk gently. Do not over mix. If batter is too thick, add one to two tablespoons buttermilk. Fold in 2/3 cup blueberries, if desired. Heat a griddle or heavy skillet on medium; melt butter on surface. Pour batter to form pancakes 4 to 5 inches in diameter. Cook until bubbles on top of cakes pop, about 2 minutes. Flip and cook one to two minutes more until lightly browned. Serves 2.
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