previous | next |
Title: Double-Corn Buttermilk Pancakes**
Categories: Breakfast Brunch Side
Yield: 8 Servings
1 | c | Corn kernels; fresh or frozen |
1 | tb | Flour |
1 | c | Flour |
1/2 cups; (up to 1) | ||
1 1/2 | c | Corn meal |
2 | tb | Sugar |
2 | ts | Baking powder |
1 | ts | Salt |
2 | c | Buttermilk |
1 | tb | Vegetable oil |
1 | lg | Egg |
Mix corn kernels and 1 tablespoon flour in small bowl. Set aside. Combine remaining 1 cup flour, corn meal, sugar, baking soda and salt in a large bowl. Make a well in center of dry ingredients. Mix buttermilk, oil and egg in small bowl, then add to well in dry ingredients. Add additional flour, up to 1/2 cup to right batter consistancy. Add corn, mix to blend. Heat a little oil in a large non-stick skillet or cast iron pan over medium heat. Working in batches pour scant 1/4 cup batter into skillet for each pancake. Cook until top is covered with bubble and bottom is golden, about 3 minutes. Turn pancakes and cook till done. Transfer to baking sheet, cover, and place in warm oven while you repeat with remaining batter. Serve with maple syrup.
NOTES : Adapted from a recipe in Bon Appetit 3/94 Posted to MM-Recipes Digest V4 #6
Recipe by: Vicki Oseland
previous | next |