Anonymous 2-11-2005

6 large eggs

2 1/2 cups buttermilk

2 1/4 cups yellow cornmeal

1 cup all purpose flour

1/3 cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

8 tablespoons (about) butter, melted

Pure maple syrup

Preheat oven to 250F. Beat eggs in large bowl to blend. Add

buttermilk, cornmeal, flour, sugar, baking powder, baking soda and

salt. Beat until smooth. Mix in 6 tablespoons melted

butter. Add 1/2 tablespoon melted butter to large nonstick skillet

over medium heat. Working in batches, pour batter by 1/4 cupfuls

into skillet, spacing apart. Cook pancakes until golden brown on

bottom and some bubbles begin to break around edges, about 2

minutes. Turn pancakes over; cook until bottoms are golden brown,

about 2 minutes. Transfer pancakes to baking sheet; place in oven to keep warm. Repeat with remaining batter, adding more melted butter by

1/2 tablespoonfuls to skillet as necessary. Serve pancakes with

syrup. Serves 6 to 8.