Cornmeal Pancakes

"While classic American pancakes are known for their fluff, these cornmeal pancakes highlight a delicate crunch. Medium- or fine-grind cornmeal makes pancakes with a pleasant grittiness, while buttermilk keeps the interiors light and tender. Cooked in a hot skillet or griddle, they develop golden, crisp edges. Customize them by swapping the sugar for honey or stir in ½ tsp. vanilla or a bit of citrus zest for extra flavor."

"Tips for making cornmeal pancakes Choose the right cornmeal: Use medium- or fine-ground yellow or white cornmeal for tender pancakes with a slight crunch. Coarse cornmeal can make them gritty, while finer-ground corn flour can make them dense. Avoid overmixing: Thoroughly mix the dry ingredients (flour, cornmeal, sugar, salt, leavening) together and the wet ingredients (eggs, buttermilk, butter) together in separate bowls before combining. Whisk wet into dry just until no pockets of flour remain; a few small lumps are fine. Check your batter consistency: Batter should be pourable but not too thin. If it seems runny, set it aside for 10-15 minutes to give the dry ingredients time to hydrate."

Cornmeal pancakes use medium- or fine-ground cornmeal and buttermilk to produce pancakes with a delicate crunch, pleasant grittiness, and light, tender interiors. Flavor can be varied by replacing sugar with honey or adding ½ teaspoon vanilla or citrus zest. Serve with fresh fruit, maple syrup and butter or pair with savory sides such as scrambled eggs, cottage cheese, and chili crisp. For best results, mix dry and wet ingredients separately and combine gently; batter should be pourable but not thin. Cook on a hot heavy-bottomed skillet or griddle for golden, crisp edges and keep finished pancakes warm in a 300°F oven on a wire rack.

Read at Bon Appetit