Cornmeal Pancakes

These cornmeal pancakes highlight a delicate crunch with a pleasant grittiness, while buttermilk keeps the interiors light and tender. Ideal for brunch with fresh fruit and a drizzle of maple syrup.

By Bonappetit

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0.75 cup fine- or medium-ground yellow cornmeal
• 0.75 cup unbleached all-purpose flour
• 2 Tbsp sugar
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp kosher salt
• 2 large eggs
• 1.25 cups buttermilk
• 3 Tbsp unsalted butter, melted, cooled
• 0 vegetable oil

Instructions

1. Preheat oven to 300°F.
2. Sift ¾ cup (120 g) fine- or medium-ground yellow cornmeal, ¾ cup (94 g) unbleached all-purpose flour, 2 Tbsp. sugar, ½ tsp. baking powder, ½ tsp. baking soda, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt into a large bowl.
3. Whisk 2 large eggs and 1¼ cups buttermilk in a medium bowl to combine.
4. Add the egg and buttermilk mixture to the dry ingredients and whisk until mostly blended.
5. Drizzle 3 Tbsp. unsalted butter, melted, cooled over the batter, and continue whisking until butter is incorporated and no dry spots remain (a few lumps are fine).
6. Lightly coat the bottom of a large heavy skillet with vegetable oil and heat over medium.
7. Scoop ¼-cupfuls of batter into the pan, spacing evenly apart.
8. Cook pancakes until golden brown underneath, 2–3 minutes.
9. Flip and cook until golden brown on the other side, about 2 minutes.
10. Transfer to a baking sheet and place in oven to keep warm. Repeat with remaining batter, working in batches and adding more oil to the pan between batches as needed.