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Strawberry Buttermilk Pancakes

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Level: Easy

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Description

A quick and delicious show-stopping Mother’s Day brunch idea. Fluffy buttermilk pancakes are made with a bit of cornmeal and white whole-wheat flour.

Ingredients

  • 1 cup Cornmeal
  • ¾ cups White Whole Wheat Flour
  • 1 Tablespoon Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1-½ cup Buttermilk
  • 3  Eggs
  • 2 Tablespoons Butter, Melted And Slightly Cooled
  • 1 cup Strawberries, Sliced For Topping

Preparation

Stir dry ingredients (cornmeal, flour, sugar, baking powder, and salt) together in a bowl.

In a larger bowl, whisk buttermilk and eggs together. Add butter last, stirring quickly. Gently combine the dry ingredients, keeping stirring to a minimum.

Heat a skillet or griddle over medium-high heat. Grease with a bit of vegetable oil or butter. Spoon the pancake batter in 1/4- or 1/3-cup measures. Cook until bubbles start to form on the surface, then flip until cooked and lightly browned on the opposite side.

Keep pancakes warm in a 200ºF oven if cooking in batches. Top with sliced strawberries, butter, and maple syrup.

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