Cornmeal Pancakes

Ingredients

• 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
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• 2 large eggs
• 1¼ cups buttermilk
• 3 Tbsp. unsalted butter, melted, cooled
• Vegetable oil (for skillet)

Steps

1. Preheat oven to 300°. 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. Whisk 2 large eggs and 1¼ cups buttermilk in a medium bowl to combine. Add to dry ingredients and whisk until mostly blended. 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).
2. Lightly coat the bottom of a large heavy skillet with vegetable oil and heat over medium. Scoop ¼-cupfuls of batter into pan, spacing evenly apart. Cook pancakes until golden brown underneath, 2–3 minutes. Flip and cook until golden brown on other side, about 2 minutes. Transfer to a baking sheet and place in oven to keep warm. Repeat with remaining batter, working in batches and adding more oil to pan between batches as needed. Editor’s note: This cornmeal pancake recipe was first printed in April 2008 as “Cornmeal Buttermilk Pancakes;” it has been edited for style. Head this way for more great brunch recipes →