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Golden Cornmeal Pancakes

Source of Recipe


From "The Pancake Handbook"






List of Ingredients



• 2 cups water
  
• 1/4 cup butter, plus more for serving
  
• 2 cups fine yellow cornmeal
  
• 1-1/2 tsp salt
  
• 2 Tbsp sugar
  
• 2 eggs
  
• 1 cup milk
  
• 1 cup cake flour
  
• 4 tsp baking powder
  
• .
  
• Warm maple syrup, for serving
  






Instructions



1. In a small saucepan over high heat, bring the water and butter to a rolling boil. In a large bowl, combine the cornmeal, salt and sugar. Pour the boiling water and butter over the cornmeal mixture and stir to combine. Cover the bowl with plastic wrap or a clean kitchen towel and let it rest for 10 minutes, until the liquid is absorbed and the cornmeal has the texture of a thick mush.
   
   
2. In a separate bowl, beat together the eggs and milk. Add the flour and baking powder and mix lightly. Add the egg mixture to the cornmeal mixture, stirring gently just to combine. The batter should be thick and slightly lumpy.
   
   
3. Heat a lightly oiled griddle or heavy skillet over medium-high heat (375° F on an electric griddle). Portion scant 1/4-cup measures of batter onto the hot griddle, spacing them apart. Cook for 2 to 3 minutes, until bubbles cover the surface of the pancakes and their undersides are lightly browned. Gently turn them over and cook for about 2 minutes more, until the other sides are browned. Serve immediately with butter and warm maple syrup.
   
   Makes about 18 (3½-inch) pancakes.