Now, as a big fan of “breakfast for dinner,” I am totally fine with making regular pancakes for supper. But these pancakes have a little bit of a corn flavor that makes them a little bit savory, and maybe even more perfect for the supper table. The combination of buttermilk and cornmeal and both baking soda and baking powder creates both heartiness and fluffiness…and if you want to go ahead and drizzle maple syrup on top you should! That’s what the Southern husband did, and he was one happy camper. I just spread some soft salted butter on mine – no syrup – and I was in suppertime pancake heaven.
Now, these will come out fine on an nonstick skillet if you (like me until very recently) don’t have an electric griddle. But for now I’m just going to go and gaze lovingly at my griddle. And my Southern husband.
Serves: 10-12 pancakes
- 1¾ cups buttermilk
- 1¼ cups cornmeal
- 1 tablespoons butter
- ¾ cups flour
- 2 tablespoons sugar
- 1¾ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1. Whisk together 1¼ cups buttermilk and cornmeal. Stir in butter and microwave for 90 seconds. Stir, cover and let sit for 5 minutes.
- 2. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Beat eggs and remaining buttermilk together and whisk into cornmeal mixture.
- 3. Whisk cornmeal/egg mixture into flour mixture and let sit for 10 minutes.
- 4. Grease a nonstick skillet or griddle with vegetable oil and heat over medium heat. Scoop ¼ cup amounts of batter onto skillet and cook for two minutes per side, until pancakes are golden and set.
- 5. Serve with butter and/or syrup.
Adapted slightly from Cooks Country