Cornmeal Pancakes

Biondo’s Cornmeal Buttermilk Pancakes

I find these cakes especially light in texture, making them a wee bit dangerous. If you make small pancakes, which I suggest, you may find yourself eating ALL the pancakes you make.

1  cups all purpose flour- OR you can use ALL cornmeal

1 cup cornmeal ( I prefer fine grind but any grind will work just fine)  If you are able to find some locally grown ground corn, you will be very pleased with the results.

(Total flour = 2 Cups)

2 tablespoons sugar

1 1/2 teaspoons baking powder

1 1/2  teaspoons baking soda
1 1/4  teaspoon salt

2 eggs

2 1/2 cups milk buttermilk , full fat preferably

1/4 cup safflower oil  (or any neutral oil) yes, you can use melted butter

1 1/2 cups blueberries if you desire

In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Make a well in center of flour mix, pour in buttermilk, crack eggs into buttermilk, pour in oil. Whisk the eggs a little in the buttermilk to break the yolks then stir into the flour and mix just until it’s all mixed together, but not too smooth, lumps are quite okay. stir in berries if using.

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.

Serve with lots of butter and maple syrup and/or your favorite jam.