Recipe for cooking blue cornmeal buttermilk pancakes
Recipes from Mexico :: Mexican Breakfasts
1/4 c. flour 1/4 tsp. salt 1/2 tsp. baking soda 1 c. blue cornmeal 1 egg, beaten 1 1/4 c. buttermilk Sift together flour, salt and baking soda. Stir in cornmeal. Add egg and buttermilk and beat just until smooth. Pour 1/4 c. batter for each cake onto a lightly greased, hot griddle. Bake until golden brown on both sides. Serve hot. Makes about 10 pancakes. Pass the maple syrup!
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