Cornmeal Buttermilk Pancakes
By Bryan RoofPublished on April 28, 2015
Time
50 minutes
Yield
Makes sixteen 4-inch pancakes; Serves 4 to 6
Ingredients
1 ½ cups (7½ ounces/213 grams) cornmeal 1 cup (5 ounces/142 grams) all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 2 cups buttermilk ¼ cup sour cream 2 large eggs 3 tablespoons unsalted butter, melted and cooled slightly1 — 2 teaspoons vegetable oil
Before You Begin
The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 degrees and cook as directed.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside rimmed baking sheet with vegetable oil spray; place in oven.
- Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in medium bowl. In second medium bowl, whisk buttermilk, sour cream, eggs, and melted butter together. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not overmix. Let batter sit 10 minutes before cooking.
- Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan.
- Using 1/4-cup dry measuring cup, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.
Time
50 minutesYield
Makes sixteen 4-inch pancakes; Serves 4 to 6Ingredients
1 ½ cups (7½ ounces/213 grams) cornmeal
1 cup (5 ounces/142 grams) all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
¼ cup sour cream
2 large eggs
3 tablespoons unsalted butter, melted and cooled slightly
1 — 2 teaspoons vegetable oil
Test Kitchen Techniques
Ingredients
1 ½ cups (7½ ounces/213 grams) cornmeal
1 cup (5 ounces/142 grams) all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
¼ cup sour cream
2 large eggs
3 tablespoons unsalted butter, melted and cooled slightly
1 — 2 teaspoons vegetable oil
Test Kitchen Techniques
Ingredients
1 ½ cups (7½ ounces/213 grams) cornmeal
1 cup (5 ounces/142 grams) all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
¼ cup sour cream
2 large eggs
3 tablespoons unsalted butter, melted and cooled slightly
1 — 2 teaspoons vegetable oil
Test Kitchen Techniques
Why This Recipe Works
For light and tender buttermilk pancakes we whisk the dry ingredients (flour, cornmeal, sugar, baking powder, baking soda, and salt) together in a bowl to evenly distribute the leavener. We whisk the wet ingredients (buttermilk, sour cream, eggs, and melted butter) together in a separate bowl to evenly combine for no lumps. Lightly stirring the wet and dry ingredients together eliminates most lumps, without causing too much gluten development, which could make the pancakes tough. Letting the batter briefly rest gives the gluten time to relax for the most tender pancake possible.
Before You Begin
The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 degrees and cook as directed.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside rimmed baking sheet with vegetable oil spray; place in oven.
- Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in medium bowl. In second medium bowl, whisk buttermilk, sour cream, eggs, and melted butter together. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not overmix. Let batter sit 10 minutes before cooking.
- Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan.
- Using 1/4-cup dry measuring cup, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.
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