Fluffy Cornmeal Pancakes

Name: Fluffy Cornmeal Pancakes
Yield: Makes about 15 (4-inch) pancakes
Cuisine: American
Ingredients: 1 3/4 cups, buttermilk; 1 1/4 cups (6 1/4 ounces), cornmeal; 2 tablespoons, unsalted butter, cut into 1/4-inch pieces; 3/4 cup (3 3/4 ounces), all-purpose flour; 2 tablespoons, sugar; 1 3/4 teaspoons, baking powder; 1/2 teaspoon, baking soda; 1/2 teaspoon, salt; 2 , large eggs; 2 1/2 teaspoons, vegetable oil

13 comments

Appears in Cook's Country June/July 2012, Cook's Country TV

Could we figure out how to pack cornmeal into our pancakes without weighing them down?

SERVESMakes about 15 (4-inch) pancakes

TIME55 minutes

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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 intern...

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