Fluffy Cornmeal Pancakes

(from 226-2tone’s recipe box)

Makes about 15 (4-inch) pancakes

WHY THIS RECIPE WORKS:
Getting the height and lightness of traditional pancakes with the more robust flavor and texture of cornmeal pancakes is tougher than it seems. Coarsely ground cornmeal can be sandy, and lacks the gluten necessary to support a fluffy internal structure. We found that we could use more cornmeal without getting too much grit by heating it with some of the buttermilk to soften it. Soaking the cornmeal also thickened the batter, helping it ride higher in the pan instead of spreading out. Letting the batter sit for a few minutes before griddling the cakes allowed the buttermilk to react with the baking soda, making the batter foamy, which resulted in fluffier, airier pancakes.

[Lemon-Cornmeal Blueberry Pancakes:
When fresh blueberries are not in season, frozen blueberries are a good alternative. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry. If you have buttermilk on hand, use 2 cups instead of the milk and lemon juice.]

Source: Cook's Country June/July 2012 (CC and CI collection, http://community.cookinglight.com/archive/index.php/t-77533.html) (from RecipeThing user Bethany)

Categories: Eggs and Breakfast

Ingredients

  • 1 3/4 cups buttermilk
  • 1 1/4 cups cornmeal, (6 1/4 ounces)
  • 2 tablespoons unsalted butter, cut into 1/4-inch pieces
  • 3/4 cup all-purpose flour, (3.75 ounces)
  • 2 tablespoons sugar
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 1/2 teaspoons vegetable oil
  • [2 teaspoons grated lemon zest]
  • [1 cup fresh blueberries or frozen blueberries, preferably wild, rinsed and dried]

Directions

  1. Adjust oven rack to middle position and heat oven to 200°F. Set wire rack inside rimmed baking sheet and place in oven. Whisk 1 1/4 cups buttermilk [and zest] and cornmeal together in medium bowl. Stir in butter, cover, and microwave until slightly thickened around edges, 60 to 90 seconds, stirring once halfway through cooking. Let sit, covered, for 5 minutes.

  2. Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Beat eggs and remaining 1/2 cup buttermilk together in 1-cup liquid measuring cup. Whisk egg mixture into cornmeal mixture. Whisk cornmeal mixture into flour mixture. Let sit for 10 minutes.

  3. Heat 1/2 teaspoon oil in 12-inch nonstick skillet over medium-low heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom of pan. Using level 1/4-cup measure, scoop 3 pancakes into pan. [Sprinkle 1 tablespoon blueberries over each pancake.] Cook until edges are set and bubbles begin to form on tops of pancakes, 1 to 2 minutes. Flip, then cook until second side is golden brown, 1 to 2 minutes longer. Transfer to prepared baking sheet in oven, cover loosely with aluminum foil, and repeat with remaining oil and batter. Serve.

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