Pancakes are a breakfast staple. I grew up having Bisquick at my aunt’s house and Krusteaz at home. My dad is known for making the biggest pancakes most people have ever seen. Among my cousins there is a running competition as to who can eat the most Uncle Michael pancakes without falling asleep for the rest of the morning/afternoon. These pancakes are beasts. They are the size of a dinner plate and about 1 1/2″ thick. They are for serious eaters only. I believe the latest record stands at two and a half. Clearly breakfast is important to our family. In addition to making pancakes at home we would frequently breakfast places near us. We would go to neighbor places as well as chains. It was at one of the chains were I first tried cornmeal pancakes. They were light, fluffy, slightly sweet, and had a pleasant texture to them. I tried many times to duplicate this recipe with many failed attempts and gave up for years. I then tried them again at a neighborhood restaurant and decided to give my recipe another shot. I’ve had a delicious buttermilk pancake recipes for years that I would teach to my students so I decided to use this as a base to see if I could make something delicious. This time was different. I’d created something amazing. To ensure that this recipe was really as good as I thought I made it for my tasting committee continuously over the next month or so. It is now my favorite pancake recipe next to my dad’s of course. Give them a try and let me know what you think.
Servings: 7 pancakes
Active time: 20 minutes
1 C. all-purpose flour
2 T. Albers Yellow corn meal
2 T. sugar (brown or granulated)
1/4 t. baking soda
1 1/4. t baking powder
1/4 t. salt
1 C. buttermilk
1/4 C vegetable oil
1 t. vanilla
1. In a medium bowl, mix the flour, corn meal, sugar, baking soda, baking powder, and salt.
2. In a large bowl, crack the egg then add the buttermilk, vegetable oil, and vanilla.
3. Add the dry ingredients to the wet ingredients in thirds being sure to mix between each addition of dry ingredients.
4. Heat a skillet to medium. When the pan reaches the proper temperature add butter to the pan. I used a stick but it was approximately 1 T.
5. Using a dry 1/4 C. measuring cup scoop the batter into the center of the hot pan.
6. To ensure that the pancake cooks evenly move the pan from left to right and up and down. This spread the batter evenly so the middle cooks at the same speed at the rest of the pancake without having to use your spatula to smash down the pancakes. We add leavening agents to make the pancakes rise so they are fluffy. Don’t ruin them by smashing them. See the video below.
7. When the edges of the batter are dry and bubbles are forming and popping in the center of the batter is to time to flip them to the other side using a spatula. If you are on medium heat it takes about 1 minute per side to cook completely.
8. When both sides have cooked remove the pancake from the pan, place it onto a plate or platter, add more butter, and continue cooking until you run out of batter. Eat them hot and enjoy!
Notes and Variations:
- If you just want buttermilk pancakes remove the cornmeal.
- Yogurt can be substituted for the buttermilk.
- Non-dairy substitutions can be made for the buttermilk and butter.
- Oil can be used instead of butter.
- Cinnamon, ginger, nutmeg, pumpkin spice, etc. can be added to the batter.
- Any flavor extract can be used in this recipe.
- The pancakes can be topped with sugar, whipped cream, fruit compote, butter, etc.