Fluffy Cornmeal Pancakes
By America's Test KitchenPublished on September 17, 2013
Time
55 minutes
Yield
Makes about 15 (4-inch) pancakes
Ingredients
1 ¾ cups buttermilk 1 ¼ cups (6 ¼ ounces/177 grams) cornmeal 2 tablespoons unsalted butter, cut into ¼-inch pieces¾ cup (3¾ ounces/106 grams) all-purpose flour 2 tablespoons sugar 1 ¾ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 2 large eggs 2 ½ teaspoons vegetable oil
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack inside rimmed baking sheet and place in oven. Whisk 1¼ cups buttermilk and cornmeal together in medium bowl. Stir in butter, cover, and microwave until slightly thickened around edges, 60 to 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 of pan. Using level ¼-cup measure, scoop 3 pancakes into pan. Cook until edges are set and bubbles begin to form on tops of pancakes, 1 to 2 minutes. Flip, then cook until second side is golden brown, 1 to 2 minutes longer. Transfer to prepared baking sheet in oven, cover loosely with aluminum foil, and repeat with remaining oil and batter. Serve.
Time
55 minutesYield
Makes about 15 (4-inch) pancakesIngredients
1 ¾ cups buttermilk
1 ¼ cups (6 ¼ ounces/177 grams) cornmeal
2 tablespoons unsalted butter, cut into ¼-inch pieces
¾ cup (3¾ ounces/106 grams) all-purpose flour
2 tablespoons sugar
1 ¾ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
2 ½ teaspoons vegetable oil
Test Kitchen Techniques
Ingredients
1 ¾ cups buttermilk
1 ¼ cups (6 ¼ ounces/177 grams) cornmeal
2 tablespoons unsalted butter, cut into ¼-inch pieces
¾ cup (3¾ ounces/106 grams) all-purpose flour
2 tablespoons sugar
1 ¾ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
2 ½ teaspoons vegetable oil
Test Kitchen Techniques
Ingredients
1 ¾ cups buttermilk
1 ¼ cups (6 ¼ ounces/177 grams) cornmeal
2 tablespoons unsalted butter, cut into ¼-inch pieces
¾ cup (3¾ ounces/106 grams) all-purpose flour
2 tablespoons sugar
1 ¾ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
2 ½ teaspoons vegetable oil
Test Kitchen Techniques
Why This Recipe Works
Getting the height and lightness of traditional pancakes with the more robust flavor and texture of cornmeal pancakes is tougher than it seems. Coarsely ground cornmeal can be sandy, and lacks the gluten necessary to support a fluffy internal structure. We found that we could use more cornmeal without getting too much grit by heating it with some of the buttermilk to soften it. Soaking the cornmeal also thickened the batter, helping it ride higher in the pan instead of spreading out. Letting the batter sit for a few minutes before griddling the cakes allowed the buttermilk to react with the baking soda, making the batter foamy, which resulted in fluffier, airier pancakes.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack inside rimmed baking sheet and place in oven. Whisk 1¼ cups buttermilk and cornmeal together in medium bowl. Stir in butter, cover, and microwave until slightly thickened around edges, 60 to 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 of pan. Using level ¼-cup measure, scoop 3 pancakes into pan. Cook until edges are set and bubbles begin to form on tops of pancakes, 1 to 2 minutes. Flip, then cook until second side is golden brown, 1 to 2 minutes longer. Transfer to prepared baking sheet in oven, cover loosely with aluminum foil, and repeat with remaining oil and batter. Serve.
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