Buttermilk Cornmeal Pancakes
- 6 large eggs
- 2 1/2 cups buttermilk
- 2 1/4 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 8 tablespoons butter - (about) melted
- Pure maple syrup
Preheat oven to 250 degrees. Beat eggs in large bowl to blend. Add buttermilk, cornmeal, flour, sugar, baking powder, baking soda and salt. Beat until smooth. Mix in 6 tablespoons melted butter.
Add 1/2 tablespoon melted butter to large nonstick skillet over medium heat. Working in batches, pour batter by 1/4 cupfuls into skillet, spacing apart. Cook pancakes until golden brown on bottom and some bubbles begin to break around edges, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes.
Transfer pancakes to baking sheet; place in oven to keep warm. Repeat with remaining batter, adding more melted butter by 1/2 tablespoonfuls to skillet as necessary. Serve pancakes with syrup.
This recipe yields 6 to 8 servings.