Categories: Breakfast, Pancakes

Ingredients

• 1 cup yellow cornmeal, preferably stone-ground
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• fresh ground black pepper, to taste
• 1 2/3 cups buttermilk
• 2 large eggs
• 1/4 cup pure maple syrup
• 4 tablespoons unsalted butter, melted

Directions

1. In a bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and black pepper.

2. In another bowl, whisk the buttermilk, eggs, maple syrup, and melted butter together; blend well.

3. Pour the liquid ingredients over the dry ingredients and mix with a whisk, stopping when everything is just combined (don’t worry if the batter is a bit lumpy).

4. Lightly butter, oil, or spray a griddle or large skillet.

5. Preheat over medium heat, or if using an electric skillet, set to 350° (if you want to hold the pancakes until serving time, preheat your oven to 200°).

6. Spoon 1/4 cup batter onto the griddle for each pancake, allowing space for spreading.

7. When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the undersides are light brown.

8. Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.

9. Serve—with maple syrup and butter for topping.

Email to a friend | Print this recipe | Back