Buttermilk Pancakes

1. 1

   Mix the buttermilk, egg, and melted butter in a large bowl, until smooth and blended.

2. 2

   Sift together the tapioca flour, fine cornmeal, salt, and baking soda and gently stir into the buttermilk only until the ingredients are moisteneddont worry about the lumps.

3. 3

   Heat a heavy iron or non-stick skillet until medium hot.

4. 4

   Grease with a little clarified butter.

5. 5

   Spoon 1 generous tablespoon of batter onto the pan and spread slightly with the back of the spoon.

6. 6

   Cook until the bubbles rise and break on the top of the pancake.

7. 7

   Flip over gently.

8. 8

   Cook until pale golden on the other side.

9. 9

   Remove and keep warm.

10. 10

    Continue until all the batter has been used.

11. 11

    Spread each pancake with butter and serve a stack of three per person with crispy bacon and maple syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.