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
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
- Folate 18.0
- Calcium 6.0
- Vitamin A 3.0
