These cornmeal pancakes are made with buttermilk, and they are made lighter in texture with some beaten egg white. These cornmeal pancakes are essentially fried cornbread because they are made primarily with cornmeal and a small amount of flour.
Serve the cornmeal pancakes with maple syrup or cane syrup and ham or bacon. Or drizzle some sorghum syrup over the pancakes.
- 1 egg, separated
- 2 cups buttermilk
- 2 tablespoons vegetable oil
- 1/2 cup sifted all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 1/2 cups cornmeal, unsifted
- Beat egg whites until stiff; set aside.
- In a mixing bowl, lightly beat the egg yolk; blend in buttermilk and oil.
- In another bowl, combine the flour, soda, salt, sugar, and cornmeal; blend into the liquid mixture until smooth.
- Fold in beaten egg white.
- Let the batter stand for 10 minutes.
- Bake on hot greased griddle until nicely browned on both sides. These cook a little slower than pancakes.
- Serve with butter and warmed syrup.
- These pancakes are delicious with fried ham or bacon on the side.
Serves 6 to 8.
Apple Cider Syrup Melt 1 tablespoon of butter in a heavy medium saucepan over medium hear; add 2 cups of apple cider, 1 cup of brown sugar, and 2 cinnamon sticks. Bring to a boil, stirring. Continue cooking over medium heat for about 15 minutes, or until reduced by half to about 1 cup or slightly more.
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