Buttermilk Cornmeal Pancakes Recipes

Steps:

• Combine cornmeal, whole wheat flour, baking soda, and salt in a medium bowl.
• Combine buttermilk, egg, honey, and safflower oil in another bowl. Stir until well combined, then quickly mix into the dry ingredients. Set aside until cornmeal has softened, about 10 minutes. Gently stir in blueberries.
• Heat a lightly oiled griddle over medium-high heat. Drop 1/4 cupfuls batter onto the griddle. Cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Steps:

• Sift together flour, salt and baking soda.
• Stir in cornmeal.
• Add egg and buttermilk and beat just until smooth.
• Pour 1/4 cup batter for each cake onto a lightly greased, hot griddle.
• Bake until golden brown on both sides.
• Serve hot.
• Makes about 10 pancakes.
• * Note: Buttermilk differs so try a mini test pancake to make sure the batter is thick enough. If not add a bit more flour.

Steps:

• Combine flour, baking soda and cornmeal.
• Add egg, buttermilk and vanilla.
• Stir until just mixed.
• Pour by 1/4 cup into a hot pan.
• Cook until bubbles appear, flip.
• Makes about 10 pancakes.
• I put 1 serving as one pancake.
• Note: This recipe is very versatile; If you like sweeter pancakes, add 1 tbsp of sugar; These are also good with 1 cup of blueberries, or try any other kind of fruit; Cinnamon may also be added for extra flavour.

Steps:

• 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.