Southern-style cornmeal pancakes (Page 2 ) | April 30, 2025
Annonce:

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PREPARATION:
Cover a baking sheet with paper towels and put a rack on top; leave it there. In a bowl, mix together using a whisk.

the wheat flour, corn flour, baking powder, salt, and sugar. Pour the buttermilk into a measuring cup and then add it.

that the water and oil mix thoroughly. Add eggs and mix thoroughly; then mix with the dry ingredients. Warm oil and butter in a cast-iron pan.

Heat a cast-iron pan over medium to medium-high heat. Pour small amounts of batter, about 1/8 cup each, into the hot skillet.

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small round metal objects.

Cook until golden and crispy on one side, then flip and cook the other side until golden and crispy. Take out and allow to dry on a rack. Serve right away with

Enjoy syrup on pancakes for breakfast or as a snack, or dip them in greens to soak up the juice.

¡Verde!

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Change: When corn is at its best and in season, include approximately 1 cup of corn kernels removed from the cob. You will need.

about one big corn cob. You can also turn this into a cornbread pancake. Add just a little buttermilk until the batter is thick.

You might not require more water. Pour the mixture into a very hot and well-oiled 8-inch cast iron pan over medium heat.

Intense heat. Lower the heat and cook until the bottom is browned, which should take around 10 to 15 minutes. Pass a metal spatula underneath.

Cook until the other side is brown. You can also cook in an oven preheated to 425 degrees Fahrenheit for around 15 to 20 minutes.

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Turning is necessary.

Advice: If you spray a little non-stick spray in the measuring cup before putting the batter in, it will come out easily. If you

I don’t have a 1/8 cup measuring tool.

Enjoy !

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Next: Classic Stuffed Cannelloni with Meat and Tomato Sauce
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