Cornmeal and Buttermilk Pancakes
Serves: 10 pancakes
  • ¾ cup yellow cornmeal
  • 1½ cups flour
  • 1 teaspoon baking powder
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 cups buttermilk (or substitute scant two cups half and half mixed with 2 tablespoons apple cider vinegar)
  • 2 tablespoons canola oil
  • 4 egg whites
  1. In a large bowl, sift together the cornmeal, flour, baking powder, sugar and salt. Whisk the buttermilk and oil into the flour mixture until smooth and well blended.
  2. In a separate bowl, beat the egg whites until soft peaks form and then fold into the batter.
  3. Heat a non-stick pan over medium-low to medium heat. Using a ⅓ cup measure, pour the batter into the hot pan and cook on one side about 3 minutes, until the top is bubbling. Flip and cook on the other side for another couple minutes until golden. Keep warm in the oven until all pancakes are ready to serve.
  4. Serve with REAL Vermont maple syrup- not the fake stuff in the lady shaped bottle!
Recipe by Seasons in Vermont at