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Buttermilk Cornmeal Pancakes (Makes 8)

6 large eggs
2 1/2 cups buttermilk
2 1/4 cups yellow cornmeal
1 cup all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
8 tablespoons (about) butter, melted

Preheat oven to 250°F. Beat eggs in large bowl to blend. Add buttermilk, cornmeal, flour, sugar, baking powder, baking soda and salt. Beat until smooth. Mix in 6 tablespoons melted butter.

Add 1/2 tablespoon melted butter to large nonstick skillet over medium heat. Working in batches, pour batter by 1/4 cupfuls into skillet, spacing apart. Cook pancakes until golden brown on bottom and some bubbles begin to break around edges, about 2 minutes.

Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer pancakes to baking sheet; place in oven to keep warm. Repeat with remaining batter, adding more melted butter by 1/2 tablespoonfuls to skillet as necessary. Serve pancakes as you wish: butter, syrup, fruit.

VARIATIONS:
Fluffy Pancakes: Separate eggs.  Beat yolks in large bowl, add buttermilk, cornmeal, flour, sugar, baking powder, baking soda & salt.  Beat until smooth.  Mix in 6 TBSP melted butter.  With clean beaters, beat egg-whites until stiff.  Gently fold into pancake batter until incoporated. 

Lunch/Dinner Pancake (Savory): Decrease sugar to 2-1/2 TBSP.  Serve topped with chili, creamed chipped beef or other similar dish.

To make outdoors:  You probably won't be able to make the fluffy pancakes easily, so just use the basic recipe or the savory recipe.  Make pancakes in skillet over campfire.  Keep pancakes warm in box oven with 5-6 coals in oven.  Could also use a Dutch Oven to keep pancakes warm. 

SEARCH:
Dutch*Oven        Box*Oven        Campfire        Recipes*Outdoor
Breakfast              Lunch                Dinner

Posted by: wee wifey at 06:58 PM | Comments (40) | Add Comment
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