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Fluffy Cornmeal Pancakes

Source of Recipe

From "All-Time Best Brunch" by America's Test Kitchen


Recipe Introduction

"Cornmeal pancakes are at their best when their texture is light and fluffy and their flavor boasts the unmistakable taste of sweet, toasty corn, and this recipe achieves both in spades. Coarsely ground cornmeal can yield overly sandy pancakes, and it lacks the gluten necessary to support a fluffy internal structure, but by microwaving the cornmeal with tangy buttermilk and rich butter and giving the mixture a few minutes' rest, we were able to soften its texture for a grit-free batter. A second rest after stirring the thickened, porridge-like mixture into the remaining ingredients gave the baking soda and buttermilk time to react for batter that rose high in the pan. With that, we were rewarded with fluffy, sunshine-yellow pancakes bursting with sweet corn flavor. Our favorite cornmeal is Arrowhead Mills Organic Yellow Cornmeal. An electric griddle set to 350 degrees can also be used to cook the pancakes."

List of Ingredients

â—¦ 1 ¾ cups buttermilk
â—¦ 1 ¼ cups (6 ¼ ounces) cornmeal
â—¦ 2 tablespoons unsalted butter, cut into ¼-inch pieces
â—¦ ¾ cups (3 ¾ ounces) all-purpose flour
â—¦ 2 tablespoons sugar
â—¦ 1 ¾ teaspoons baking powder
â—¦ ½ teaspoon baking soda
â—¦ ½ teaspoon salt
â—¦ 2 large eggs
â—¦ 2 ½ teaspoons vegetable oil



Recipe

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and place in oven.

Whisk 1 ¼ cups buttermilk and cornmeal together in medium bowl. Stir in butter, cover, and microwave until slightly thickened around edges, about 90 seconds, stirring once halfway through cooking. Let sit, covered, for 5 minutes.

Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Beat eggs and remaining ½ 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.

Heat ½ 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 and sides of pan. Using level ¼-cup measure, portion batter into pan in three places. Cook until edges are set and bubbles begin to form on tops of pancakes, about 90 seconds. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, about 2 minutes longer. Transfer to prepared wire rack in oven and cover loosely with aluminum foil. Repeat with remaining oil and batter. Serve.

Makes fifteen 4-inch pancakes