Pioneer Woman at Heart

One Flourishing, Frugal and Fun Family!

One family learning to live off the land, cut back on expenses, and to live a simpler and a more self-sufficient lifestyle.

Adopted Motto

"Eat it up,
Wear it out,
Make it do,
Or go without."
~A Pioneer Sampler, by Barbara Greenwood~

Thursday, February 7, 2013

Buttermilk Cornmeal Pancakes

I know folks have different views on buying any food that has been marked down, but I wanted to share another delicious recipe.  Again, it is from a book from the library.

I bought a 1/2 gallon of antibiotic free buttermilk for $1.25.  I used to be able to find it for $.75.  In the winter, organic milk is very expensive (to make buttermilk homemade).

This recipe would need to be doubled for a large family.  Unless of course you add some eggs and a type of meat for a side.  Yum!  They are tasty and light.

Buttermilk Cornmeal Pancakes
(adapted with organic/local ingredients, from Back in the Day Bakery Cookbook, by Cheryl Day and Griffith Day)

1 1/2 cups unbleached, organic all-purpose flour
1 cup organic cornmeal
2 teaspoons baking soda
1 teaspoon fine sea salt
2 Tbsp. organic sugar
2 large farm fresh eggs, lightly beaten
2 1/2 cups buttermilk
8 Tbsp. unsalted organic butter, melted (1 stick) *6 Tbsp for the recipe and 2 for cooking them.

Butter for Serving

In a medium mixing bowl, combine the flour, cornmeal, baking soda, salt, and sugar.

In a large measuring cup, whisk together the eggs, buttermilk, and 6 Tbsp. of the melted butter. Whisk the wet mixture into the dry mixture until just combined.

Heat a griddle or heavy skillet over medium-high heat (electric griddle should reach 350-375°F).  Grease the hot griddle with the remaining 2 Tbsp. melted butter.

Pour 1/4 cup of the batter onto the hot griddle for each pancake, making 3-4 pancakes at a time.  Bubbles will start to form on top and around edges.  After 2-3 minutes, lift each pancake up halfway with a spatula to see if it is golden brown and the edges are crispy; if so, the pancake is ready to turn.  Flip the pancake over and cook until the underside is golden brown, 2-3 minutes more.  Serve with butter and syrup.      

What I like about this recipe:

~uses very little sugar
~I can use my farm fresh eggs
~I can use local cornmeal we buy from a Mill
~uses butter vs. oil - I may get my cow yet
~and of course I can make these "on a dime" when I find buttermilk on sale/clearance.



Michelle said...

I have some buttermilk I need to use up, so these will be perfect for breakfast tomorrow.

Candy C. said...

I like the looks of this recipe a lot for all the reasons you mention! :)
I make my own buttermilk from the goat's milk by adding a powdered culture I get from Caprine Supply.

EMMA said...

Oh dear, it's 6.56 am here and I haven't had breakfast, this is not a good thing to be reading. My stomach is loudly protesting that it isn't having what my eyes are seeing!!!!

Sam I Am...... said...

Those look yummy! I love your recipes. They're always tasty yet frugal! Thanks for another one!