Name: Cast Iron Fluffy Cornmeal Pancakes
Total time: 50 min
Ingredients: 1 3/4 cups buttermilk; 1 1/4 cups (6 1/4 ounces/177 grams) cornmeal; 2 tablespoons unsalted butter , cut into 1/4-inch pieces; 2 large eggs , lightly beaten; 3/4 cup (3 3/4 ounces/106 grams) all-purpose flour; 2 tablespoons sugar; 1 3/4 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon vegetable oil

Why This Recipe Works

A cast-iron skillet is great for mimicking the properties of a commercial griddle. Both excel when it comes to retaining and using heat effectively on a well-seasoned surface. We set out to achieve the height and lightness of traditional pancakes with the more robust flavor and texture of cornmeal griddle cakes, but we came up against a few challenges: Coarsely ground cornmeal can impart an unpleasant sandy texture, and unlike pancakes made with regular flour, cornmeal cakes lack the gluten necessary to support a fluffy internal structure. We found that we could neutralize the texture problems by heating the cornmeal with some buttermilk to soften it. This allowed us to add more cornmeal for a boost of sweet, nutty flavor. Soaking the cornmeal also thickened the batter, helping the cakes maintain structure in the pan instead of spreading out. Using a 12-inch cast-iron skillet allowed us to get a nice crispy, golden-brown exterior on three pancakes at once without crowding the pan. Letting the batter sit for a few minutes before cooking the cakes allowed the buttermilk to react with the baking soda, making the batter foamy, which resulted in fluffier, airier pancakes.

Before You Begin

Serve with butter and maple syrup.

Instructions

Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set in rimmed baking sheet with vegetable oil spray. Whisk 1¼ cups buttermilk and cornmeal together in medium bowl. Stir in butter, cover, and microwave until thickened slightly around edges, 60 to 90 seconds, stirring halfway through microwaving. Let mixture sit, covered, for 5 minutes, then whisk in eggs and remaining ½ cup buttermilk.

Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Whisk cornmeal mixture into flour mixture and let sit for 10 minutes.

Grease 12-inch cast-iron skillet with oil and heat over medium heat for 3 minutes. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of skillet. Reduce heat to medium-low. Using ¼-cup dry measuring cup, portion batter into skillet in 3 places. Cook until edges are set and bubbles begin to form on tops of pancakes, 1 to 2 minutes.

Flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes. Serve immediately or transfer to prepared rack, tent with aluminum foil, and keep warm in oven. Repeat with remaining batter, adjusting heat as needed to maintain even browning. Serve.