Herb Posted September 9, 2018 Share Posted September 9, 2018 Long ago is soured on box mixes and started experimenting with pancake recipes from scratch. This one is my go to recipe. It cuts back on some of the flour and adds in some cornmeal to give it a little heartiness. I've used this for regular pancakes as well as blueberry pancakes and banana pancakes. It does justice to all 3. Friends that are diabetic or trying to cut back on sugar from their diet can eliminate or cut back on the sugar. 1.5 cups unbleached all purpose flour 0.5 cup cornmeal 1 teaspoon baking soda 2 teaspoons baking powder 0.5 teaspoon kosher salt 3 tablespoons sugar * 1/2 stick butter (melted) - use butter, not margarine 2 large eggs 2 cups whole buttermilk Keep about 1/4 cup of extra buttermilk handy to thin out the batter to your liking as you whisk all of the ingredients above together. Youll be surprised at the dimension the cornmeal adds in both flavor and 'mouthfeel'. Interestingly, I've added cornmeal to waffle batter recipes and wasn't bowled over by the results there. Link to comment Share on other sites More sharing options...
NS Mom Posted September 9, 2018 Share Posted September 9, 2018 Looks good Link to comment Share on other sites More sharing options...
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