CORNMEAL PANCAKES

By BobD

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

Details

Servings 4
Adapted from gourmet.com

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.)