Corn Pancakes
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Corn Pancakes
  Corn    Pancakes  
Last updated 6/12/2012 12:58:53 AM. Recipe ID 21730. Report a problem with this recipe.
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      Title: Corn pancakes
 Categories: Toohot
      Yield: 4 Servings
      2 c  Finely ground cornmeal,
           Preferably organic
    1/2 c  All-purpose flour
      2 ts Baking soda
    1/2 ts Coarse salt
      1 tb Sugar
    1/4 c  (1/2 stick) unsalted butter,
           Cut into small pieces
      2 c  Buttermilk
    1/4    1/2 cup milk
           Butter or oil for coating
  Preheat the oven to 250 degrees.  In a bowl, combine the cornmeal,
  flour, baking soda, salt, sugar and butter.  Blend together with your
  fingertips or a pastry blender until the consistency of a coarse
  meal. Pour in the buttermilk and stir just until the dry ingredients
  are evenly moistened. Add just enough milk to form a thin pancake
  batter, stirring gently to combine.  Heat the griddle or large
  cast-iron skillet over medium heat and lightly coat with butter or
  oil. Ladle on about 1/4 cup of batter for each pancake and cook until
  bubbles form on the surface of each pancake and the bottom is golden
  brown. Flip and cook on the second side until golden, about 1 minute.
  Transfer to a paper towel lined baking sheet and keep warm in the
  oven while you cook the rest of the pancakes. Served hot, topped with
  Maple Fruit Compote.
  Yield: 12 large pancakes, serves 46

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Recipe ID 21730 (Apr 03, 2005)

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