- 4
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Ingredients
- 4 SERVINGS
- 1 1/2 cups stone-ground cornmeal
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- Scant 1/2 teaspoon salt
- 1 1/2 cups well-shaken buttermilk
- 2 large eggs, lightly beaten
- 1/2 stick unsalted butter, melted
Preparation
Step 1
Whisk together all ingredients until almost smooth.
Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour a scant 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute.
Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)