Corn buttermilk pancakes

Ingredients for 4 servings:

• 175 g wheat flour
• 3 tbsp sugar
• ½ tsp baking soda
• ¼ tsp salt
• 125 g corn flour
• 2 eggs
• 350 ml buttermilk, maybe a little more
• 2 tbsp oil (sunflower oil)
• some butter, salted
• maple syrup

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Original American pancakes – taste just like in the USA – the secret is the corn flour and buttermilk (doesn’t taste good with regular milk)

Combine the wheat flour, sugar, baking soda, salt, and cornmeal in a large mixing bowl. Whisk together the eggs, buttermilk, and oil. Pour the egg mixture into the flour mixture and whisk until just combined. Pour the batter in batches into a nonstick pan (important) and cook for 1-2 minutes over low to medium heat, until the pancakes have lots of small bubbles. The underside should be golden brown (not too dark). Turn over, then cook the other side for about 1 minute until golden brown. Sprinkle a little butter on the pancakes and let it melt. Drizzle with maple syrup, if desired. I always use regular butter and add a little salt—pancakes are always eaten with salted butter in the USA. The batter should be used immediately, if possible, or on the same day—then add a little more baking soda if necessary. The next day, the batter won’t rise, and the pancakes will be greasy.