Fluffy & Tender Pancakes with Crispy Edges

By gilligan1963

Ingredients

• 1/2 cup butter, melted
• 2 cups buttermilk, room temperature (see tips for buttermilk substitute)
• 3 large eggs
• 2 cups unbleached flour
• 1/2 cup yellow or white cornmeal
• 2 Tablespoons white granulated sugar
• 2 Tablespoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons salt

Details

Servings 1
Preparation time 10mins
Cooking time 25mins
Adapted from vespawoolf.hubpages.com

Preparation

Step 1

Combine milk and white vinegar. Set aside for a few minutes, until the milk thickens slightly. Add the rest of the wet ingredients and beat with a fork until well blended.
Sift the dry ingredients together into a medium mixing bowl.
Add wet ingredients to dry.
Combine gently, mixing only until the ingredients are incorporated. Be careful not to over-mix.
Heat a griddle to medium-high heat (375 F). Sprinkle a few drops of water onto the griddle. When the water "dances" and sizzles, the griddle is ready to use.
Brush melted butter onto hot griddle.
Pour or ladle about 1/4 cup batter onto the hot griddle.
Cook pancake on the first side for 1-3 minutes, or until the surface fills with bubbles.
With a wide spatula, carefully flip pancake. Cook for another 1-2 minutes, until golden brown.
Serve immediately with butter and your choice of toppings.

Combine milk and white vinegar. Set aside for a few minutes, until the milk thickens slightly. Add the rest of the wet ingredients and beat with a fork until well blended.
Sift the dry ingredients together into a medium mixing bowl.
Add wet ingredients to dry.
Combine gently, mixing only until the ingredients are incorporated. Be careful not to over-mix.
Heat a griddle to medium-high heat (375 F). Sprinkle a few drops of water onto the griddle. When the water "dances" and sizzles, the griddle is ready to use.
Brush melted butter onto hot griddle.
Pour or ladle about 1/4 cup batter onto the hot griddle.
Cook pancake on the first side for 1-3 minutes, or until the surface fills with bubbles.
With a wide spatula, carefully flip pancake. Cook for another 1-2 minutes, until golden brown.
Serve immediately with butter and your choice of toppings.