Cornmeal Buttermilk Pancakes
It’s been ages since I shared anything really breakfast-y around here, so today I’m sending you off into the weekend with this delicious and easy recipe for Cornmeal Buttermilk Pancakes!
If you’ve never had pancakes with a little cornmeal mixed in, get ready to fall in love! These are light and fluffy with wonderfully golden and crispy tops and edges! You won’t exactly notice the cornmeal—there’s no grit because you use a finely ground version, but you will notice the little bump in flavor and texture that separates these from traditional buttermilk pancakes.
And speaking of buttermilk, if you don’t have any in the house, don’t let that stop you from whipping up a batch. You can easily make your own. For one cup of milk, you just add 1 tablespoon of lemon juice or distilled white vinegar to a measuring cup and then add enough milk to fill the cup up to one cup. Give it a good stir and let sit about 10 minutes. You’ll see that it’s started to curdle and then you’re good to go. Since this recipe calls for 1 ¼ cups of buttermilk, just add 1 ¼ tablespoons of the acid to the cup and enough milk to reach the 1 ¼ cup mark. Easy-peasy and done!
All right my friends, have a delicious weekend—I think a batch of these pancakes would easily help you achieve that! Stay safe and I’ll see you next week as we trek through the last of February together!!
Cornmeal Buttermilk Pancakes
Makes 10-12 pancakes, depending on how large you make them
Prep Time: 10 minutes; Cook Time: 15 minutes to cook the batch
Ingredients
¾ cup unbleached, all-purpose flour
¾ cup fine yellow cornmeal
2 tablespoons sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups well-shaken buttermilk
2 large eggs
3 tablespoons unsalted butter, melted and slightly cooled
Vegetable oil
The Recipe
1. Sift the flour, cornmeal, sugar, baking powder and soda and salt into a large bowl. In a separate bowl, whisk the buttermilk, eggs and melted butter until well blended. Add the liquid ingredients to the dry ingredients and whisk until smooth. Pour into a large pitcher or measuring cup with a spout.
2. Lightly coat a large skillet with oil and heat over medium-low heat. Working in batches, pour about ¼ cup of the batter into the skillet, spacing the pancakes an inch or two apart. Cook about 1 ½ -2 minutes until bottoms are golden, then flip and cook for another minute or two on other side until golden. Add more oil as needed as you cook additional pancakes. Serve immediately with butter and syrup or keep warm in a low oven until ready to serve.
Enjoy!
Note: Recipe from an old issue of Bon Appétit Magazine.
