- 1 cup cornmeal
- 3/4 cup unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 1 egg
- 2 tablespoons maple syrup
- 1 tablespoon vegetable oil
- Preheat the oven to 200 degrees F (85 degrees C). Coat a baking sheet with nonstick spray.
- In a large bowl, combine the cornmeal, flour, baking soda, and salt.
- In a medium bowl, combine the buttermilk, egg, maple syrup, and oil. Beat with a fork or whisk until blended. Add to the flour mixture. Stir until a smooth batter forms.
- Coat a large nonstick skillet with nonstick spray. Warm over medium heat. Pour the batter by 1/4 cupfuls (about 50 mL) into the skillet. cook for 2 minutes, or until tiny bubbles appear on the surface and the edges begin to look dry. Flip the pancakes. Cook for 1 to 2 minutes, or until golden on the bottom. Transfer the pancakes to the prepared baking sheet. Place in the oven to keep warm.
- Coat the skillet with nonstick spray. Repeat with the remaining batter to make a total of 15 pancakes.