Ingredients
-
1½ cups unbleached all-purpose Flour
-
1 cup yellow Cornmeal
-
2 teaspoons Baking Soda
-
1 teaspoon fine Sea Salt
-
2 tablespoons Sugar
-
2 large Egg
-
2½ cups Buttermilk
-
8 tablespoons (1 stick) Unsalted Butter
-
Butter
-
Blueberry-Maple-Cassis Syrup
Directions
Steps
|
1
Done
|
In a medium mixing bowl, combine the flour, cornmeal, baking soda, salt, and sugar. |
|
2
Done
|
In a large measuring cup, whisk together the eggs, buttermilk, and 6 tablespoons of the melted butter. Whisk the wet mixture into the dry mixture until just combined. |
|
3
Done
|
Heat a griddle or a heavy skillet over medium-high heat. (If using an electric griddle, the temperature should reach 350° to 375°F.) Grease the hot griddle with the remaining 2 tablespoons melted butter. |
|
4
Done
|
Pour N cup of the batter onto the hot griddle for each pancake, making 3 to 4 pancakes at a time. Bubbles will start to form on top and around the edges. After 2 to 3 minutes, lift each pancake up halfway with a spatula to see if it is golden brown and the edges are crispy; if so, the pancake is ready to turn. Flip the pancake over and cook until the underside is golden brown, 2 to 3 minutes more. Serve, or keep warm on a heatproof plate in a low oven while you cook the remaining pancakes. Serve with butter and syrup. |
