Posted by: marthabernie | June 17, 2014


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!


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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