Corn Pancakes

Ready in 1h

Try this Corn Pancakes recipe, or contribute your own.


1/4 c Unsalted butter
Maple Fruit Compote; see * note
1/2 ts Coarse salt
1 tb Sugar
1/4 c Milk; to 1/2 cup
Butter; or oil; for coating
2 ts Baking soda
2 c Buttermilk
2 c cornmeal; Finely-ground
1/2 c All-purpose flour

Original recipe makes 4



* Note: See the "Maple Fruit Compote" recipe which is included in this collection. Preheat the oven to 250 degrees. In a bowl, combine the cornmeal, flour, baking soda, salt, sugar and butter. Blend together with your fingertips or a pastry blender until the consistency of a coarse meal. Pour in the buttermilk and stir just until the dry ingredients are evenly moistened. Add just enough milk to form a thin pancake batter, stirring gently to combine. Heat the griddle or large cast-iron skillet over medium heat and lightly coat with butter or oil. Ladle on about 1/4 cup of batter for each pancake and cook until bubbles form on the surface of each pancake and the bottom is golden-brown. Flip and cook on the second side until golden, about 1 minute. Transfer to a paper towel-lined baking sheet and keep warm in the oven while you cook the rest of the pancakes. Served hot, topped with Maple Fruit Compote. This recipe yields 12 large pancakes and serves 4 to 6. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6346 broadcast 12-16 1996) Downloaded from their Web-Site - Formatted for MasterCook by MR MAD, aka Joe Comiskey - 12-16-1996 Recipe by: Susan Feniger and Mary Sue Milliken

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Calories Per Serving: 852 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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