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Cornmeal Pancakes


For a great tasting change of pace, try these cornmeal pancakes this weekend. They're wonderful with melted butter and maple syrup.


  • 1 cup yellow cornmeal
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 eggs, beaten until frothy
  • 1 1/3 cups buttermilk
  • bacon drippings or vegetable oil


In a mixing bowl, combine cornmeal, sugar, and salt. Combine beaten eggs and buttermilk; add to dry ingredients and beat until smooth. Place a heavy 12-inch skillet or griddle over medium heat. When skillet is hot, pour in just enough bacon drippings to cover the bottom of the pan with a thin layer of fat; swirl to coat bottom evenly. For each pancake, spoon about 2 tablespoons of batter into the skillet. Cook pancakes, 3 or 4 at a time, until golden brown on bottom and bubbly on top. Flip and cook just until brown on the other side, about 30 seconds. Keep pancakes warm while cooking remaining batter. Serve pancakes hot, and pass the butter and syrup.
Makes about 24 pancakes.

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