Like a lot of Americans, I’ve been consumed with images of Hurricane Sandy on the Weather Channel the past few days. The devastation along the Jersey Shore is unreal. It’s been years but I have vague recollections of walking up and down the boardwalks along the shore during the years I was in boarding school in New Jersey.
At times of crisis, there’s no mistaking the comfort a warm, soul-soothing meal can give. Simple, basic meals full of traditional foods often provide the most comfort. Pancakes, whether served for breakfast or dinner, are a food that’s familiar and satisfying.
Cornmeal Pancakes are extra hearty and filling. Heating the cornmeal with buttermilk in the microwave helps soften the cornmeal and get rid of some of the grittiness that can often overtake cornmeal pancakes.
Cornmeal Pancakes can be kind of dense but this recipe partners baking powder and baking soda to help give some lift to the batter. Be sure to let the batter sit for 10 minutes before cooking. The baking soda needs some time to do its stuff.
- 1 3/4 cups buttermilk, divided
- 1 1/4 cups cornmeal
- 2 tablespoons unsalted butter, cut into 1/4-inch pieces
- 3/4 cup 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
- In a medium bowl, whisk together 1 1/4 cups buttermilk and cornmeal. Stir in butter, cover, and microwave for 60 to 90 seconds, stirring halfway through. Let sit for 5 minutes.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together eggs and remaining 1/2 cup buttermilk.
- Whisk egg mixture into cornmeal mixture. Whisk cornmeal mixture into flour mixture. Let sit for 10 minutes.
- Heat 1/2 teaspoon oil in a large nonstick skillet over medium-low heat. Use a paper towel to wipe oil across skillet. With a 1/4 cup measure cup, scoop 3 pancakes into pan. Cook 1 to 2 minutes, until bubbles from on tops. Flip and cook 1 to 2 minutes longer.
- Repeat with remaining oil and batter.
Yield: 15 (4-inch) pancakes
Recipe Source: Cook’s Country June/July 2012
More pancake recipes