• Yield: Makes about 10 small pancakes

Photography: Con Poulos

Source: Martha Stewart Living


  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 5 tablespoons corn oil, plus more if needed
  • Unsalted butter, for serving
  • Honey, for serving


  1. Stir together cornmeal, flour, sugar, salt, and baking soda in a medium bowl. Add buttermilk, eggs, and 4 tablespoons oil; whisk until smooth.

  2. Heat a large skillet over medium heat until hot. Add remaining tablespoon oil; swirl to coat, and heat until a drop of batter sizzles upon contact. Working in batches, pour 1/3 cup batter per cake into skillet. Cook, turning once, until golden and cooked through, about 4 minutes.

  3. Repeat with remaining batter (add more oil if needed, and reduce heat if sides brown too quickly). Serve immediately, topped with butter and honey.


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