Cornmeal and Salami Picnic Pancakes
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve these anytime for breakfast, brunch, or as a bread to go along with bbq lunches or picnics, etc. Make them at home and pack them in the picnic basket! Cut them into "cracker" sized pieces, or just roll and eat.
3/4 cup all purpose unbleached flour
3/4 cup cornmeal
2 tablespoons raw sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 eggs
1 1/4 cups buttermilk
3 tablespoons melted butter or olive oil
1/2 - 3/4 cup diced salami
oil for the fry pan
In batter bowl whisk together the flour, cornmeal, sugar, baking powder, soda and salt. In a small bowl whisk the eggs and then whisk in the buttermilk, butter or oil and stir into the flour mixture along with the diced salami. Heat a skillet or pancake griddle and drizzle on a bit of olive oil to coat the bottom totally. Using a 1/3 cup measuring cup, pour batter into the hot pan, tilting it to swirl the batter a bit into the pan. Cook until nicely browned, flip over, and cook until brown on that side. Continue until all are done. They can be loosely stacked on top of one another when cool. Or, eat them hot as a breakfast pancake, etc.
Recipe created 2017-05-23.
