The joy of pancakes: Having a variety, made differently in flavor and in a number of ways– never boring. For cornmeal pancakes, this recipe happens to be the only cornmeal pancake recipe I use now. If coarse grain cornmeal, the batter needs to cook in the microwave a little longer than 60 seconds.
adapted from Cook’s Country (watch video)
Whisk 1 1/4 cups cornmeal with 1 1/4 cups buttermilk. Incorporate 2 tablespoons unsalted butter. Cover and microwave on high for 60 to 90 minutes, stirring halfway through cooking process to soften. When out of the microwave, keep covered and let set for 5 minutes.
Blend in a separate dish 3/4 cups all-purpose flour, 2 tablespoons sugar, 1 3/4 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
Lightly whisk 2 large eggs into 1/2 cup buttermilk.
Add directly into cornmeal mixture, then pour and whisk into the flour. Allow batter to rest for 10 minutes before making into pancakes so that the baking soda activates with liquids to produce fluffy pancakes.
— Susan Nuyt, Skirt in the Kitchen
fluffy and light in texture
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