Cornmeal pancakes
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With this recipe, you cover the cornmeal with boiling water and let it stand for 10 minutes before incorporating it into the batter. While most cornmeal pancakes feature a good bit of crunch, this steeping of the meal softens the grain just enough to give it a tender texture. The corn flavor is rich but not overpowering. Irma Rombauer described them as “delicate and good.”
Combine the cornmeal, salt, butter and honey in a large, heavy bowl. Pour the boiling water over top and whisk well to combine. Cover tightly and let stand at least 10 minutes.
Measure the milk into a measuring cup. Add the egg and beat well with a fork until smooth. Stir this into the cornmeal mixture.
Sift together the flour and baking powder and stir into the cornmeal mixture with a few swift strokes.
Heat the griddle until a few drops of water dance and skitter across the surface. Butter or grease the griddle lightly, then pour the batter in one-third-cup measures. Cook until bubbles stop appearing and the top surface appears slightly dry, about 3 minutes. Turn and cook just until the center feels set and no longer liquid, 1 to 3 more minutes. This makes about 8 pancakes.
Serve immediately with syrup or jam, or keep warm on a cookie sheet in a 200-degree oven.
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