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1 cup cornmeal
1/4 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp sugar
1/2 tsp salt
1/2 tsp baking soda
3 eggs, lightly beaten
1 1/2 cups buttermilk
2 tbsp melted butter
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.
Calories 87, Protein 3.3g, Carbohydrates 11.2g, Fat 3.1g, Fibre 0.6g, Sodium 210mg.