• Cooking Time:
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  • 3/4 cup flour
  • 3/4 cup yellow cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 eggs
  • 3/4 cup sour cream
  • 3/4 cup whole milk
  • 1/4 cup unsalted butter, melted


  • Combine first six dry ingredients and mix thoroughly. Beat the eggs in a separate bowl just until blended. Whisk the sour cream, milk and melted butter into the eggs. Pour the wet ingredients into the dry and whisk to blend. Do not overmix-a few lumps are ok.
  • Lightly grease a griddle with vegetable oil before making each batch of cakes. Use 1/3 cup measure to pour batter onto the oiled griddle.
  • The griddle cakes are ready to turn when they look dry around the edges and bubbles break to form holes that don't close.

Categories: Pancake 
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