The Diner is the best place for breakfast in Yountville, CA. Start the day with their renowned cornmeal pancakes. They serve them with smoky linked sausage.
- Butter for the skillet
- 3/4 cup yellow cornmeal
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup unbleached white flour
- 1 large egg
- 1 cup buttermilk
- 2 tablespoons corn oil
Preheat a nonstick griddle, or lightly grease a skillet over medium heat while you mix the batter.
In a large bowl, whisk together the cornmeal, salt, baking soda and flour.
In a separate large bowl, whisk together the egg, buttermilk and corn oil.
Make a well in the middle of the dry ingredients and pour in the liquid mixture. With a fork gently combine the ingredients until smooth.
Over low heat, using about 3 to 4 tablespoons of batter for each pancake, cook the pancakes on the griddle or in the greased skillet, about 3 minutes on each side.
Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
nutrition information per serving
239 calories; 12g total fat; 63mg cholesterol; 668mg sodium; 26g carbohydrates; 2g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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