Floriani Cornmeal Pancakes

• 분량: 10 to 12 pancakes

재료

1 bag Belden Barns Floriani Cornbread Mix

3 tablespoons unsalted butter, plus more for buttering the pan

⅔ cup plain yogurt (greek yogurt works great)

1 cup milk

2 eggs

방향

Pour the dry cornbread mix into a large bowl, stir well and set aside.

Melt the butter in a small bowl. In a separate bowl, mix together the yogurt, milk and eggs.

Make a well in the middle of the dry mix and pour in the yogurt/milk/egg mixture followed by the butter. Using a few quick strokes, stir just until mixed. (If the batter is not a pourable consistency, add a little more milk.)

In a large pan, melt a tablespoon of butter over medium heat. Pour a ⅓ cup of batter into the pan for each pancake. Cook until the undersides are golden and bubbles appear all over the top, about 2 to 3 minutes.

Flip pancakes and cook until the second sides are golden, another minute.

Repeat with the remaining batter, adding more butter to the pan as needed.

TO SERVE

Top these hearty pancakes with fixings of your choice, such as powdered sugar, maple syrup and/or berries. (This is the place where we might also mention Vince’s favorite pancake topping: peanut butter, but don’t feel obliged to make his idiosyncrasies yours…)