Cornmeal Buttermilk Pancakes

Cornmeal Buttermilk Pancakes Image Author: Canadian Living Credits: Cornmeal Buttermilk Pancakes Image

There's just enough cornmeal in these fluffy golden pancakes to give them a lovely, toothsome bite without being heavy and dense. Enjoy them with your favourite topping.

  • Portion size 14 servings
  • Credits : Canadian Living Magazine: October 2012

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups buttermilk
  • 2 eggs
  • 2 tablespoons butter melted

Method

In bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt.

Whisk buttermilk with eggs; pour over flour mixture and stir until combined. Let stand for 10 minutes.

Lightly brush nonstick skillet or griddle with some of the butter; heat over medium heat. Pour 1/4 cup batter per pancake into skillet. Cook until bubbles appear on top, 4 to 5 minutes.

Flip and cook until golden brown underneath, 1 to 2 minutes. Transfer to plate; keep warm. (Make-ahead: Individually wrap in plastic wrap; freeze for up to 3 months. Reheat in toaster or in microwave on high for 30 seconds.)

Nutritional facts Per pancake: about

  • Fibre 1 g
  • Sodium 203 mg
  • Sugars 3 g
  • Protein 4 g
  • Calories 116.0
  • Total fat 1 g
  • Potassium 95 mg
  • Cholesterol 33 mg
  • Saturated fat 1 g
  • Total carbohydrate 17 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cornmeal Buttermilk Pancakes

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