Buttermilk Cornmeal Pancakes


  • 3/4 cup enriched cornmeal
  • 1/2 cup flour
  • 1 Tbsp. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 cup buttermilk or sour milk
  • 1 egg, beaten
  • 1 Tbsp. vegetable oil


Heat griddle to 400 degrees. Combine the first 6 ingredients in a bowl and stir until well mixed. Add the buttermilk, egg and oil. Mix just until batter is fairly smooth. For each pancake, pour 1/4 cup of batter on hot, lightly greased griddle. Turn when tops begin to rise and edges look cooked. Serve with butter and syrup, honey or preserves.