Delicious Cornmeal Pancakes From The 18th Century

Cornmeal Hotcakes

Jul 2, 2009
Philip Friedman/Studio D

Cornmeal adds taste, texture, and nutrition to this hotcake recipe. But don't be fooled by the buttermilk: The store-bought version of this cultured dairy drink is actually low in fat (only 1 percent milk fat) and deliciously tangy.

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1 tsp. baking soda
1/4 tsp.
1/2 c. cornmeal
1/2 c. all-purpose flour
1 1/4 c. buttermilk
large egg
Maple syrup, optional
Sliced strawberries, optional
  1. In medium bowl, combine baking soda, salt, cornmeal, and all-purpose flour. Add buttermilk and egg; stir just until combined.
  2. Spray 12-inch nonstick skillet with nonstick cooking spray; heat on medium 1 minute. Add batter by scant 1/4 cups; cook hotcakes 3 to 4 minutes, turning over once. Repeat with remaining batter. Serve with maple syrup and sliced strawberries.

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Date: 06.12.2018, 16:09 / Views: 64571