Combined two of our products in this recipe:
Floriani Flint Corn Buttermilk Pancakes:
1 cup of buttermilk
2 Tbs melted butter (or oil)
2/3 cup of finely ground cornmeal
1/3 cup of regular flour
1 Tbs sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Prepare the batter by beating the egg and then adding the ingredients in the listed order. I like to cook them in a hot skillet with a bit of cooking oil by spooning in the batter. Flip them when they've puffed up and are bubbly.
The cornmeal was prepared by grinding Floriani Flint corn.
Served with drizzled sorghum syrup made from Rox Orange Sorghum.