October 08, 2007

Cornbread Pancakes

1 egg
1 cup buttermilk
2/3 cup cornmeal
1/3 cup flour
3 tablespoons butter, melted and cooled slightly
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

oil or butter for cooking

Whisk together the flour, baking soda, baking powder, sugar, salt and cornmeal in a large bowl. Set aside. In small bowl or measuring cup whisk together the egg, buttermilk and butter. Pour over the dry ingredients and whisk thoroughly, breaking up any chunks. Heat the butter or oil on a pan or griddle. Ladle about about 1/3 of a cup of the batter on to the hot pan. Cook, flipping when bubbles start to appear. Cook until the other side is golden brown. Repeat and serve.

My thoughts:
Don't be alarmed if these pancakes sport tiny holes, that's just part of their charm. They have a subtle sweetness and a slightly grainy texture from the cornmeal but are as light and fluffy as can be. I dipped mine in a touch of golden syrup, but it really didn't need it-these would be fine served as is.