Yields 10-12 pancakes
A delicious breakfast recipe adapted from the San Francisco Chronicle
1 cup reduced fat buttermilk
4 tablespoons butter, melted
1 cup all-purpose, unbleached flour
1/2 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
kernels from one ear of fresh corn
- Combine the eggs and buttermilk in a bowl; beat until blended. Stir in the butter.
- Combine the flour, cornmeal, sugar, baking powder, baking soda and salt; stir with a whisk to blend.
- Combine the moist and dry ingredients and stir just until they are mixed. Stir in the corn kernels. Let the batter sit for approximately 10 minutes
- Spoon onto a ho griddle sprayed with cooking spray and fry until lightly browned on both sides, turning once.
Optional: Serve with maple syrup and fresh berries.