Buttermilk cornmeal pancakes from The Back in the Day Bakery Cookbook by Cheryl Day and Griffith Day

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Blueberry-maple-cassis syrup

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on April 08, 2024

    Unlike many cornmeal pancakes, these were relatively thick. Flavor and texture were great overall, but slightly dry (like many cornmeal pancakes) and needed plenty of syrup. The blueberry syrup tasted fantastic on top. I got 18 pancakes.

  • tarae1204 on October 19, 2021

    Excellent, restaurant-worthy pancakes when made as written with the maple-cassis-blueberry syrup. The pancakes are rich with butter, slightly crunchy from the cornmeal, nicely sweet, and with enough salt to bring out the flavors. They soak up the syrup. The maple cassis blueberry syrup is more than the sun of its parts. Note that these cakes spread on the griddle.

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