Craig Claiborne

Cornmeal Pancakes

Preparation info
  • About

    20

    pancakes
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1⅓ cups cornmeal
  • ¼ cup all-purpose flour
  • 1 teaspoon

Method

  1. Place the cornmeal, flour, salt and baking soda in a bowl. Mix the buttermilk and eggs together and stir into the dry ingredients. Stir in the melted butter.

  2. Heat the griddle to about 350°F., or until a drop of water sputters on the surface. Lightly grease the griddle with shortening.

  3. Pour or spoon the batter onto the griddle to make