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Cornmeal Buttermilk Pancakes and Buttered Maple Bourbon Syrup

CORNMEAL BUTTERMILK PANCAKES

3/4 cup all purpose flour

3/4 yellow cornmeal

2 tablespoons sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups buttermilk

2 large eggs

3 tablespoons butter, melted and cooled

Stir flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large bowl.  Whisk buttermilk, eggs, and melted butter together in a second bowl.  Add buttermilk mixture to dry mix and whisk until well blended.

Preheat oven to 300 degrees.  Lightly coat griddle with oil and heat.  Working in batches, pour 1/4 cup of batter onto griddle for each pancake.  Cook until bottoms are golden, about 1 1/2 minutes.  Turn pancakes and cook until second side is golden.  Repeat with batter.  Add oil as necessary.  Keep warm in oven until served.

 

BUTTERED MAPLE BOURBON SYRUP

1 1/2 cups pure maple syrup

1/4 cup softened butter

1 tablespoon bourbon (1/2 teaspoon of bourbon extract can be substituted)

Bring maple syrup and softened butter to a boil over medium heat.  Stir in bourbon.  Serve warm over pancakes.

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