Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup buttermilk
- 5 tablespoons water
- 1/3 cup melted unsalted butter
- Oil for frying
- Unsalted butter for serving
- Sugar cane syrup or maple syrup for serving
Instructions
- In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
- Make a well in the center and add the liquid ingredients. Stir until just combined.
- Let the batter sit for about 5 minutes to thicken and allow the cornmeal to absorb the liquids.
- Heat a skillet over medium-high heat and add a small amount of oil to coat the pan.
- Drop about 3 tablespoons of batter per cake into the skillet. Cook for 3 to 4 minutes until bubbles form and the edges begin to crisp, then flip and cook until the other side is golden brown.
- Remove the cakes from the skillet and serve immediately with butter and sugar cane syrup or maple syrup if desired.
