From cooks.com
1 1/2 c. yellow cornmeal
1 1/4 c. flour
1 tsp. baking soda
1 tsp. sugar
1 tsp. salt
2 c. buttermilk
2 tbsp. cooking oil
1 egg yolk, white beaten
Mix in order given. Beat well and fold in beaten egg white. Let batter stand for 10 minutes. Bake on hot griddle. Makes 16 (4 inch) pancakes.
Try #1 - June 28, 2010
These were very fluffy! We could definitely taste the cornmeal, so if you're not a fan of cornbread you might not like these, but we thought they were a great alternative to traditional pancakes. Definitely let the batter stand for 10 minutes before cooking - I think it helped with the fluffiness.
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