3/4
cup self-rising white or buttermilk cornmeal mix
1/2
cup yellow cornmeal
1
cup buttermilk
2
eggs
2
tablespoons sugar
2
tablespoons vegetable oil or bacon drippings
Additional vegetable oil or bacon drippings
Real maple or maple-flavored syrup
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Steps
1
In large bowl, stir together Bisquick mix, cornmeal mix and cornmeal with whisk. Add buttermilk, eggs, sugar and 2 tablespoons oil; stir with whisk just until blended. Let stand 5 minutes.
2
Meanwhile, heat griddle or skillet over medium-low heat (325°F). Brush with oil (add more oil as needed during cooking). For each pancake, pour 1/4 cup batter onto hot griddle. Cook 3 to 5 minutes or until bubbles form on top. Turn; cook other side until golden brown.
3
Serve pancakes with syrup.
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Leftovers? Stack cooled pancakes between sheets of waxed paper. Wrap in aluminum foil and freeze. To reheat, unwrap pancakes and removed waxed paper. Heat on ungreased cookie sheet in 400°F oven 5 to 7 minutes or until hot, or microwave uncovered on high until hot.
To cook better pancakes, remember not to press them with a spatula after flipping, and only flip them once.
For blueberry cornmeal pancakes, add 1 teaspoon vanilla with the buttermilk, and fold in 1 cup fresh blueberries just before cooking.
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Nutrition Facts are not available for this recipe
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