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Prep
25
min
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Total
25
min
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Servings
4
Ingredients
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3/4
cup Original Bisquick™ mix
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3/4
cup self-rising white or buttermilk cornmeal mix
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1/2
cup yellow cornmeal
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1
cup buttermilk
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2
eggs
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2
tablespoons sugar
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2
tablespoons vegetable oil or bacon drippings
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Additional vegetable oil or bacon drippings
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Real maple or maple-flavored syrup
Steps
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1In large bowl, stir together Bisquick mix, cornmeal mix and cornmeal with whisk. Add buttermilk, eggs, sugar and 2 tablespoons oil; stir with whisk just until blended. Let stand 5 minutes.
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2Meanwhile, heat griddle or skillet over medium-low heat (325°F). Brush with oil (add more oil as needed during cooking). For each pancake, pour 1/4 cup batter onto hot griddle. Cook 3 to 5 minutes or until bubbles form on top. Turn; cook other side until golden brown.
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3Serve pancakes with syrup.
Recipe Tips
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tip 1
Leftovers? Stack cooled pancakes between sheets of waxed paper. Wrap in aluminum foil and freeze. To reheat, unwrap pancakes and removed waxed paper. Heat on ungreased cookie sheet in 400°F oven 5 to 7 minutes or until hot, or microwave uncovered on high until hot.
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tip 2
To cook better pancakes, remember not to press them with a spatula after flipping, and only flip them once.
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tip 3
For blueberry cornmeal pancakes, add 1 teaspoon vanilla with the buttermilk, and fold in 1 cup fresh blueberries just before cooking.
Nutrition
