Corn Pancakes

1. 1

   Preheat the oven to 250 degrees.

2. 2

   In a bowl, combine the cornmeal, flour, baking soda, salt, sugar and butter.

3. 3

   Blend together with your fingertips or a pastry blender until the consistency of a coarse meal.

4. 4

   Pour in the buttermilk and stir just until the dry ingredients are evenly moistened.

5. 5

   Add just enough milk to form a thin pancake batter, stirring gently to combine.

6. 6

   Heat the griddle or large castiron skillet over medium heat and lightly coat with butter or oil.

7. 7

   Ladle on about 1/4 cup of batter for each pancake and cook until bubbles form on the surface of each pancake and the bottom is golden brown.

8. 8

   Flip and cook on the second side until golden, about 1 minute.

9. 9

   Transfer to a paper towellined baking sheet and keep warm in the oven while you cook the rest of the pancakes.

10. 10

    Served hot, topped with Maple Fruit Compote.

* Per serving · 4 servings · Values may vary.

No additional tips available.