Esta es una exhibición prevé de cómo se va ver la receta de 'Buttermilk Cornmeal Pancakes' imprimido.

Receta Buttermilk Cornmeal Pancakes
by Global Cookbook

Buttermilk Cornmeal Pancakes
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 6 lrg Large eggs
  • 2 1/2 c. buttermilk
  • 2 1/4 c. yellow cornmeal
  • 1 c. all-purpose flour
  • 1/3 c. sugar
  • 1 Tbsp. baking pwdr
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 8 Tbsp. butter - (about) melted Pure maple syrup

Direcciones

  1. Preheat oven to 250 degrees. Beat Large eggs in large bowl to blend. Add in buttermilk, cornmeal, flour, sugar, baking pwdr, baking soda and salt. Beat till smooth. Fold in 6 Tbsp. melted butter.
  2. Add in 1/2 Tbsp. melted butter to large nonstick skillet over medium heat. Working in batches, pour batter by 1/4 cupfuls into skillet, spacing apart. Cook pancakes till golden on bottom and some bubbles begin to break around edges, about 2 min. Turn pancakes over; cook till bottoms are golden, about 2 min.
  3. Transfer pancakes to baking sheet; place in oven to keep hot. Repeat with remaining batter, adding more melted butter by 1/2 tablespoonfuls to skillet as necessary. Serve pancakes with syrup.
  4. This recipe yields 6 to 8 servings.