I recently checked out Baked Explorations from the library and immediately honed in on the Cornmeal Griddle Cakes recipe because I’ve been wanting to try them for a long time. I think it took me all of two days to get to it. It was urgent! And I’m so glad I finally got to try some.
I don’t know if all cornmeal pancakes are this good, but if so, I was really missing out! Both my husband and I are awfully tempted to call them not just great pancakes but the best. ever. The best pancakes of all types that we’ve ever had. But, alas, we can not. The glorious fluffy buttermilk pancake will always hold the #1 spot, but these are just as good in a different way.
First of all, I was surprised by the texture. I expected that the cornmeal would make the cakes dry and more dense. Not so. They were extremely fluffy, moist and light. I don’t get it, but I won’t question it. The corn flavor comes through and just tastes so good with butter, maple syrup and pecans on top. Seriously. You must try this!
Cornmeal Griddle Cakes
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup yellow cornmeal
1/4 cup firmly packed light brown sugar
2 large eggs
1 cup buttermilk
Sift together flour, salt, baking powder, and baking soda in medium bowl. Bring 1 1/2 cups water to a boil. Place cornmeal in a large metal or glass bowl. Stirring continuously, slowly pour the boiling water over the cornmeal. Keep stirring until the mixture has cooled to lukewarm, almost room temperature. Add the brown sugar and stir until combined. Whisk eggs until pale yellow in separate bowl. Add buttermilk and whisk until blended. Add flour mixture, alternating with buttermilk mixture, to the cornmeal in three parts (beginning and ending with the flour mixture), stirring after each addition until just combined. Heat a skillet or griddle pan over medium-low heat. Spray with cooking spray and drop batter in 1/4 cup batches onto skillet. Cook until medium-brown, about 3 minutes, and the tops are bubbly, then flip the griddle cakes over and cook the other side for about 2 minutes and serve immediately. Serve with butter, pecans and maple syrup.
Makes 20 small pancakes. Per pancake: 85 calories; 2 g fat; 15.3 g carb; 1 g fiber; 2 g protein
Recipe source: slightly tweaked from Baked Explorations