Updated Nov 24, 2014Chatelaine
- In a large bowl, using a fork, stir cornmeal with flour, baking powder, sugar, salt and baking soda. Make a well in centre of flour mixture.
- In another bowl, whisk eggs with buttermilk. Pour into centre of flour mixture along with melted butter. Stir just until a smooth batter forms.
- Set a large frying pan over medium heat. (We often use 2 pans simultaneously to speed up production.) Lightly brush with oil, additional melted butter or coat with cooking spray.
- Pour a 1/4 cup (50 mL) measure full of batter onto a heated pan. Cook until underside is golden brown and bubbles appear on the top, about 2 minutes. Turn pancake and continue cooking until underside is golden brown, about 2 more minutes. Keep warm, uncovered, on a buttered platter in a preheated 200F (100C) oven while continuing to make more. Serve right away.