Description
A quick and delicious show-stopping Mother’s Day brunch idea. Fluffy buttermilk pancakes are made with a bit of cornmeal and white whole-wheat flour.
Ingredients
- 1 cup Cornmeal
- ¾ cups White Whole Wheat Flour
- 1 Tablespoon Sugar
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 1-½ cup Buttermilk
- 3 Eggs
- 2 Tablespoons Butter, Melted And Slightly Cooled
- 1 cup Strawberries, Sliced For Topping
Preparation
Stir dry ingredients (cornmeal, flour, sugar, baking powder, and salt) together in a bowl.
In a larger bowl, whisk buttermilk and eggs together. Add butter last, stirring quickly. Gently combine the dry ingredients, keeping stirring to a minimum.
Heat a skillet or griddle over medium-high heat. Grease with a bit of vegetable oil or butter. Spoon the pancake batter in 1/4- or 1/3-cup measures. Cook until bubbles start to form on the surface, then flip until cooked and lightly browned on the opposite side.
Keep pancakes warm in a 200ºF oven if cooking in batches. Top with sliced strawberries, butter, and maple syrup.
