Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Corn Pancakes
- Level: Easy
- Yield: 12 large pancakes, 4 to 6 serv
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 183
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 28
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 4
- Cholesterol
- 15
- Sodium
- 293
Ingredients
2 cups finely ground cornmeal, preferably organic
1/2 cup all-purpose flour
2 teaspoons baking soda
1/2 teaspoon coarse salt
1 tablespoon sugar
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
2 cups buttermilk
1/4 to 1/2 cup milk
Butter or oil for coating pan
Directions
- 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 castiron 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 towellined baking sheet and keep warm in the oven while you cook the rest of the pancakes. Served hot, topped with Maple Fruit Compote.