Buttermilk Cornmeal Pancakes Recipe from The Back in the Day Bakery Cookbook

When I first saw The Back in the Day Bakery Cookbook online browsing one day, I knew I had to check it out. Luckily my local library had it, and I was able to request it. This cook book has over 100 recipes, both savory and sweet. 

I decided to try these amazing Buttermilk Cornmeal Pancakes since I'm not a fan of regular pancakes. They turned out so delicious!! The flavor isn't too sweet and I just love the texture that the cornmeal adds. I served them with the Mixed Berry Syrup that I posted last week. My daughter loved them so much, she ate all of the leftovers that day. Some other recipes in this cookbook that caught my eye were Mexican Hot Chocolate Shortbread Cookies and Roasted Chicken and Vegetable Cobbler. Can't wait to try them! Enjoy!

Buttermilk Cornmeal Pancakes (print recipe)

What you need:
1 1/2 cups all purpose flour
1 cup yellow cornmeal
2 teaspoons baking soda
1 teaspoon fine sea salt
2 tablespoons sugar
2 large eggs, lightly beaten
2 1/2 cups buttermilk
1 stick of butter, melted 
butter for serving
mixed berry syrup

Directions:
In a medium mixing bowl, combine the flour, cornmeal, baking soda, salt and sugar.

In a large measuring cup, whisk together the eggs, buttermilk and 6 tablespoons of the melted butter.  Whisk the wet mixture into the dry, until just combined.

Heat a skillet over medium high heat. Grease the hot skillet with remaining 2 tablespoons butter. (I used less) 

Pour 1/4 cup of the batter onto the hot skillet for each pancake, making 4 at a time. After 2-3 minutes when bubbles start forming, lift pancake up halfway to with a spatula to check if it's golden brown. If so, flip each pancake and cook about 2 minutes more until golden brown. Serve, or keep warm on a heatproof plate in a low oven while you cook the remaining pancakes. Serve with butter and mixed berry syrup.


 
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On the blog... one year ago:
Slow Cooker French Dip Sandwich

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