Cornmeal Pancakes
Stone-ground cornmeal is whole dry corn that has been ground between two grinding stones. A simple, very old process that retains much of the grain’s healthy fiber and germ, stone grinding results in a product that is more perishable than standard cornmeal. Stone-ground corn should be stored in the fridge or freezer.
Ingredients
1 cup stone-ground whole grain cornmeal (like Meadowlark Organics’)
¼ cup white whole wheat flour, all-purpose flour, or all-purpose gluten-free flour mix
½ tsp baking soda
½ tsp baking powder
½ tsp sea salt
2 eggs
1 cup buttermilk
2 Tbsp sunflower oil or melted butter
Oil or bacon grease for cooking
Directions
Whisk together cornmeal, flour, baking soda, baking powder, and salt in a large bowl. In another bowl, whisk eggs, buttermilk and oil or melted butter. Add wet mix to dry mix, then whisk together until just smooth.
Heat a large skillet or electric griddle with a bit of oil or bacon grease over medium heat. Pour about ¼ cup of batter per pancake and cook about 1½ minutes per side, until golden. Repeat with additional oil/grease and remaining batter. Serve immediately with butter and pure maple syrup.
More Recipes by This Author
Edible in your mailbox
