Cornmeal pancakes from the wildflower inn

8 Servings

Ingredients

Quantity Ingredient
2 cups Yellow cornmeal
1 cup All-purpose flour
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Baking soda
1 teaspoon Baking powder
2 cups Buttermilk, or plain yogurt
½ cup Milk
¼ cup Vegetable oil
2 Eggs
1 cup Blueberries, to 2 cups, (optional)

Directions

1. Combine the dry ingredients in a large bowl and mix well.

2. Add the buttermilk, milk, oil, and eggs and stir until all ingredients are incorporated. Gently stir in the blueberries if you are using them. Let sit for 5 to 10 minutes.

3. Heat a griddle or large frying pan to medium hot and oil lightly. Use a ¼-cup measuring cup to ladle the batter onto the griddle. Cook until bubbles form on the surface; turn to brown the second side.

Country Inns and Back Roads Cookbook (1995) by Linda Glick Conway MC formatted by Brenda Adams <adamsfmle@...>; mc post ⅞/97 Dedicated to the famous and wonderful Rooby Beach, the moderator at mc-recipe mailing list.

Recipe by: Wildflower Inn, Jackson, Wyoming Posted to MC-Recipe Digest V1 #660 by Badams <adamsfmle@...> on Jul 08, 1997

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