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Categories:Viewed: 56 - Published at: 4 years ago
Ingredients
- 23 c. yellow cornmeal or semolina flour
- 13 c. all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 tbsp. granulated sugar
- 1 large egg
- 1 1/4 c. milk
- 1 tsp. apple cider vinegar
- 1 tbsp. butter
Method
- Combine the first 5 ingredients in one bowl and the egg and milk in another.
- Gradually stir the wet ingredients into the dry.
- Rest for at least 30 minutes or overnight in the refrigerator.
- Stir in the melted butter.
- Heat a cast seasoned cast iron skillet or griddle over a high to medium-high heat.
- Grease the surface with butter.
- Drop 3 tablespoons to 1/3 of a cup of batter for each pancake.
- Turn when the bottom is golden brown and the top is riddled with holes.
- Cook until baked through.
