Sweet And Savory Cornmeal Pancakes

1. 1

   In a bowl, stir the vinegar into the milk and leave for 5 minutes on the worktop.

2. 2

   Then add the cornmeal and leave to rest in the fridge for a further 25 minutes.

3. 3

   Sieve the flour and baking soda into a large bowl and add the salt and the sugar, if using.

4. 4

   Whisk the eggs and melted butter thoroughly into the cornmeal mixture, then make a well in the flour and pour in the cornmeal mixture.

5. 5

   Whisk together.

6. 6

   You must then use the mixture immediately.

7. 7

   Melt some more butter in a nonstick frying pan and add 2 teaspoonfuls of the batter per pancake.

8. 8

   Cook over low-medium heat until small air bubbles appear on the surface of the pancakes and then flip over.

9. 9

   Cook until both sides are golden, then keep warm in a low oven while you cook the rest.

* Per serving · 4 servings · Values may vary.