Corn – Buttermilk

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Breakfast
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Mix the wheat flour, sugar, baking soda, salt and the corn flour in a large mixing bowl. Whisk eggs, buttermilk and oil together. Pour the egg milk into the flour mixture and stir the ingredients with the whisk until everything is just mixed.
Pour the dough into a coated pan (important) in portions without fat and bake for 1 - 2 minutes over low - medium heat until the pancakes have many small bubbles. The underside must be golden brown (not too dark), turn, then bake the second side for about 1 minute until golden brown.
Put a little butter on the pancakes and let it melt. Pour maple syrup over it as you like. I always use regular butter and add a little salt - pancakes in the US are always eaten with salty butter.
The dough should be used as soon as possible, or on the same day - then possibly add a little more baking soda. The next day, the dough will no longer rise and the pancakes will then be greasy.

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