Fluffy Cornmeal Pancakes ~
~ adapted from Sarah Gabriel ~
Move the oven rack to the middle position; heat to 200 degrees Fahrenheit. Set a wire rack on a rimmed baking sheet and place in the oven with aluminum foil– to cover the pancakes to keep warm after each one is made.
Whisk 1 1/4 cups buttermilk and 1 1/4 cups cornmeal together. Stir in 2 tablespoons unsalted butter (at room temperature). Cover and microwave until slightly thickened for 60 to 90 seconds. Stir halfway through cooking. Let rest, covered, for 5 minutes after thickening.
Whisk 3/4 cups flour, 2 tablespoons sugar, 1 3/4 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a large bowl.
Beat 2 large eggs with 1/2 cup buttermilk. Whisk egg mixture into cornmeal mixture.
Set for 10 minutes before frying into cakes.
Good served with Blackberry syrup.
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