Brer rabbit’s cornmeal pancakes recipe
Brer Rabbit’s Cornmeal Pancakes recipe
- 1-1/4 cups buttermilk
- 1 egg
- 2 Tablespoons unsalted butter, melted
- 3/4 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 1 Tablespoon sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Roasted pecans
- Maple syrup
Heat oven to a warm setting. In a small bowl, stir together buttermilk, egg, and butter until well combined. In medium bowl, whisk together flour, cornmeal, sugar, baking soda, baking powder, and salt. Pour buttermilk mixture into flour mixture and stir just until blended.
Heat a large skillet or griddle to medium. Lightly grease it. Use 3 Tablespoons batter for each pancake. Cook 2 to 3 minutes until undersides are brown and small bubbles break on to surface. Flip pancakes and cook 1 to 2 minutes. As each batch is done, transfer to a plate and keep in warm oven until batter is finished.
To make syrup, toast pecans in dry skillet over medium heat until lightly browned and fragrant, about 2 minutes. Stir in maple syrup and cook until heated through.
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