Ingredients
1 Cup self-rising flour (130 grams)
3/4 Cup yellow or white corn meal (108 grams)
1/4 tsp baking soda (1.66 grams)
2 Tbsp sugar (29.63 grams)
1 1/3 Cup buttermilk (331 grams)
1 large egg (48 grams)
3 Tbsp unsalted butter, melted (38.23 grams)
Preparation
Add dry ingredients to a large bowl and whisk to combine*. Add your milk and egg to a separate bowl and whisk to break up the egg. Then add this mixture, along with the butter, to the dry ingredients and whisk to combine. The batter may be thicker than expected; this is intentional, and makes portioning easier.
Once your batter is finished, you’ll want to let it rest for 5-10 minutes. In the meantime, begin preheating a large pan** or griddle over medium heat and start getting your toppings ready.
Once the batter and your pan are ready, use a quarter cup measuring cup (~57 grams) to spoon out the batter; fry the cakes for 2-3 minutes on the first side, then about half that time on the other side. Makes about 8 servings. Serve with butter, syrup, etc.
Notes
* This is to help break up lumps, and can be done with a sifter or fork instead. But you’re going to need the whisk anyway, so that’s what I use.
** Since the batter includes a lot of butter, you don’t need to fry these in oil/butter to get a good color and flavor. That being said, frying in butter/lard/whatever will only make them better, so use them if you’d like.
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