Cornmeal Griddle Cakes

13 Mar

I dig pancakes. Even when they aren’t pumpkin flavored or shaped like Yoda’s head, they are a breakfast treat to get excited about. This is not simply because they often serve as a vehicle for two of my favorite items: butter and maple syrup, the real deal stuff, you know, from trees – it’s because pancakes are different. They don’t just make your kitchen smell like mornings or brinner. They make people smile. And if they’re sorta small, they make you feel like a kid again back when you ordered the Silver Five off the kids’ menu at IHOP. Besides, when they’re aren’t huge you can eat more of them, and more pancakes are always a good thing. Always.

Cornmeal Griddle Cakes, from Baked Explorations: Classic American Desserts Reinvented, by Matt Lewis and Renato Poliafito

1 1/4 cup flour
1/2 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
1 cup yellow cornmeal
2 Tbsp brown sugar, firmly packed
2 eggs
1 cup buttermilk
2 Tbsp unsalted butter, melted
4-6 Tbsp unsalted butter for the skillet

Step 1: In a medium bowl, sift together the flour, salt, baking powder, and baking soda. Set aside.

Step 2: Bring 1 1/2 cups water to a boil. Place the cornmeal in a large bowl. Stirring continuously, slowlly pour the water over the cornmeal. Stir until the mixture cools to almost room temperature. Add the brown sugar and stir to combine.

Step 3: In a medium bowl, whisk eggs until light yellow in color. Add the buttermilk and whisk until blended. Add the flour mixture, alternating with the buttermilk mixture, to the cornmeal, beginning and ending with the flour. Stir after each addition and until just combined. Stir in the melted butter.

Step 4: Heat a griddle or skillet to medium-low heat.

Step 5: Add 1-2 Tbsp butter to skillet, coating the surface. Drop batter in 1/4 cup batches onto skillet. Cook until the bottoms are medium brown and the tops are bubbly. Then flip over and cook for about another 2 minutes.

Step 6: Serve with generous amounts of butter and maple syrup if you wish.

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