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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3/4 | cup | corn flour | 1/2 | cup | Rice flour, brown | 1/4 | teaspoon | salt | 3/4 | teaspoon | baking powder | 1/4 | teaspoon | baking soda | 2 | large | eggs | 1 1/4 | cups | buttermilk, low-fat | 1 | tablespoon | butter, melted | 1/3 | tablespoon | vanilla extract | 1 | tablespoon | maple syrup |
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Steps
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Sequence
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Step
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| | 1 | In a mixing bowl, whisk together the eggs, buttermilk, oil, vanilla extract and maple syrup. | | 2 | In a separate bowl, add the remaining (dry) ingredients and stir/whisk to combine. | | 3 | Pour the dry ingredients into the bowl with the wet and mix until completely smooth. | | 4 | Heat a skillet just above medium heat and add enough oil/butter to grease it. | | 5 | Measure ¼ cup worth of batter and pour onto hot skillet. | | 6 | Allow the pancake to cook until bubbles rise to the top and the sides firm up, 1 to 2 minutes, then flip and cook another 45 seconds on the other side. | | 7 | Repeat with all the batter | | 8 | Serve with butter and honey or maple syrup. And bacon. And cheese. Ah hell, add on all your favorite cornbread toppings. |
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