Crunchy cornmeal adds great taste and flavor to these easy pancakes. Serve them with warmed maple syrup and fruit preserves.
- 2 cups flour
- 1 cup yellow cornmeal
- 3 tablespoons sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups buttermilk
- ½ cup sour cream
- 2 eggs
- 3 tablespoons butter
In a large bowl, combine flour, cornmeal, sugar, salt, baking powder, and soda and mix with wire whisk to blend.
In a medium bowl, combine buttermilk, sour cream, and eggs and beat with an eggbeater until smooth.
Add buttermilk mixture to flour mixture and stir with a wire whisk until combined. Let batter stand while preparing griddle.
Heat griddle until a drop of water sizzles as soon as it touches the hot surface. Lightly grease griddle with butter. Pour batter by ¼ cupfuls onto griddle and cook for 3 to 4 minutes until edges look dry and bubbles form. Carefully turn pancakes and cook on second side for 2 to 4 minutes, until golden. Serve immediately.