Whiskadoodle
Executive Chef
This recipe is adapted from cookbook author Mollie Katzen Sunlight Café c2002 which I found somewhere on the internet
This recipe makes about 10 4 inch pancakes.
1/3 cup fine, stone-ground cornmeal ( I use Quaker brand or bulk store, both are fairly fine grind)
2/3 cup unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1 cup buttermilk (Powder buttermilk is fine + liquid)
2 large eggs
1/2 teaspoon vanilla extract
1 tablespoon unsalted butter, melted
Nonstick spray or cooking oil and/ or more butter
Combine the dry ingredients in a medium-sized bowl.
Measure the 1 cup buttermilk into a 2-cup measure. Add the eggs, and beat gently with a fork until thoroughly combined. I beat the eggs first and add the milk next. Beat in the vanilla extract.
Pour the buttermilk mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. There may be a few lumps, but that is okay.
Place a non-stick skillet or griddle over medium heat. Spray it lightly with non-stick spray or add a little cooking oil t pan and add a little butter, if you like. Allow the oil to get medium hot.
Scoop the batter with a 1/4 cup measure and pour onto the hot pan. Cook the pancakes until the tops are bubbly and the bottoms are golden brown. Turn and finish cooking for 2-3 minutes. Serve immediately with a fruit syrup, maple syrup or the topping of your choice.
This recipe makes about 10 4 inch pancakes.
1/3 cup fine, stone-ground cornmeal ( I use Quaker brand or bulk store, both are fairly fine grind)
2/3 cup unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1 cup buttermilk (Powder buttermilk is fine + liquid)
2 large eggs
1/2 teaspoon vanilla extract
1 tablespoon unsalted butter, melted
Nonstick spray or cooking oil and/ or more butter
Combine the dry ingredients in a medium-sized bowl.
Measure the 1 cup buttermilk into a 2-cup measure. Add the eggs, and beat gently with a fork until thoroughly combined. I beat the eggs first and add the milk next. Beat in the vanilla extract.
Pour the buttermilk mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. There may be a few lumps, but that is okay.
Place a non-stick skillet or griddle over medium heat. Spray it lightly with non-stick spray or add a little cooking oil t pan and add a little butter, if you like. Allow the oil to get medium hot.
Scoop the batter with a 1/4 cup measure and pour onto the hot pan. Cook the pancakes until the tops are bubbly and the bottoms are golden brown. Turn and finish cooking for 2-3 minutes. Serve immediately with a fruit syrup, maple syrup or the topping of your choice.