Cornmeal Cakes
"Dorie Greenspan"
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
16 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
- In a bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and black pepper.
- In another bowl, whisk the buttermilk, eggs, maple syrup, and melted butter together; blend well.
- 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).
- Lightly butter, oil, or spray a griddle or large skillet.
- 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°).
- Spoon 1/4 cup batter onto the griddle for each pancake, allowing space for spreading.
- 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.
- Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.
- Serve--with maple syrup and butter for topping.
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Reviews
-
Mmmm yummy! Even with gluten-free flour these turned out lovely! The only thing I would change next time is to use 1 1/4 cups cornmeal and only 3/4 cup flour to get a little more of a mealy texture.
