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.
Cornmeal Pancakes
- 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
Linking up at Michelle’s Tasty Creations, Mom on Timeout, and Miz Helen’s Country Cottage
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I definitely find pancakes to be the ultimate comfort food! I made them during Hurricane Irene but have held off for sandy. Thankfully I have lots of cornmeal on hand so perhaps I’ll make these tonight!!
I agree Joanne! Warm pancakes with butter and maple syrup can make anyone feel better.
I’ve always wanted to try these and when “Johnny cakes” were featured in an episode of the Sopranos, I gave it a shot. They didn’t turn out well but I was using a recipe I made up on the fly. I can’t wait to try this one!
Let me know if they turn out well and if they do, invite me over!
These pancakes look delish! Thanks for sharing the recipe! I’ll have to make some for the kiddos.
Thank you for visiting!
xoxo
Angela
Hi Christin,
Your Cornmeal Pancakes look delicious! Hope you are having a great fall weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate.
Come Back Soon!
Miz Helen
Thank you so much Miz Helen for featuring my Corn Meal Pancakes! What an honor!
I followed your recipe exactly and mine came out super duper thin.
Not sure what I did wrong, they still tasted ok.
So sorry they turned out flat. Did you let the batter sit for a good 10 minutes before you cooked it? That gives the buttermilk time to interact with the baking soda and aerate the batter. Maybe the baking soda was not fresh enough? Those are the only things I can think of.