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Cover a baking sheet with paper towels and put a rack on top; leave it there. In a bowl, mix together using a whisk.
the wheat flour, corn flour, baking powder, salt, and sugar. Pour the buttermilk into a measuring cup and then add it.
that the water and oil mix thoroughly. Add eggs and mix thoroughly; then mix with the dry ingredients. Warm oil and butter in a cast-iron pan.
Heat a cast-iron pan over medium to medium-high heat. Pour small amounts of batter, about 1/8 cup each, into the hot skillet.
small round metal objects.
Cook until golden and crispy on one side, then flip and cook the other side until golden and crispy. Take out and allow to dry on a rack. Serve right away with
Enjoy syrup on pancakes for breakfast or as a snack, or dip them in greens to soak up the juice.
¡Verde!
Change: When corn is at its best and in season, include approximately 1 cup of corn kernels removed from the cob. You will need.
about one big corn cob. You can also turn this into a cornbread pancake. Add just a little buttermilk until the batter is thick.
You might not require more water. Pour the mixture into a very hot and well-oiled 8-inch cast iron pan over medium heat.
Intense heat. Lower the heat and cook until the bottom is browned, which should take around 10 to 15 minutes. Pass a metal spatula underneath.
Cook until the other side is brown. You can also cook in an oven preheated to 425 degrees Fahrenheit for around 15 to 20 minutes.
Turning is necessary.
Advice: If you spray a little non-stick spray in the measuring cup before putting the batter in, it will come out easily. If you
I don’t have a 1/8 cup measuring tool.
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