Fluffy Conrmeal Pancakes

By DreiFromBK

Makes about 15

This recipe is based on one from Cook's Country magazine. Top them with sweetened strawberries, if desired.

Ingredients

• 1 3/4 cups buttermilk
• 1 1/4 cups cornmeal
• 2 tablespoons unsalted butter, cut into 1/4-inch pieces
• 3/4 cup flour
• 2 tablespoons sugar
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 2 1/2 teaspoons vegetable oil

Preparation

Step 1

Preheat oven to 200 degrees. Set a wire rack inside a rimmed baking sheet. Place in the oven.

Whisk 11/4 cups buttermilk and cornmealt together in a medium bowl. Stir in butter. Cover and microwave until slightly thickened, about 60 to 90 seconds, stirring once halfway through. Let stand, covered, 5 minutes.

Whisk flour, sugar, baking pwoder, baking soda and salt in a large bowl. Beat eggs and remaining 1/2 cup buttermilk together in a 1 cup liquid measuring cup. Whisk egg mixture into cornmeal mixture. Whisk cornmeal mixture into flour mixture. Let stand 10 minutes.

Heat 1/2 teaspoon oil in a 12-inch nonstick skillet overmedium-low heat. Using paper towels, carefully wipe out oil, leaving a thin film on the bottom of the pan.

Working in batches, drop 1/4 cup batter onto hot skillet for each pancake. Cook until the edges are set and bubbles begin to form on the tops of pancakes, 1 to 2 minutes. Flip, then cook until second side is golden brwon, about 1 minute longer. Transfer to prepared baking sheet in oven. Cover loosely with aluminum foil. Repeat, adding 1/2 teaspoon oil to skillet for each batch.