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Cornmeal Pancakes

Equipment

  • Cast iron griddle

Ingredients

  • 1 cup King Arthur unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 cup boiling water
  • ¾ cup Bob's Red Mill Coarse Grind Cornmeal
  • 1 ¼ cups buttermilk (can substitute with milk or sour milk)
  • 2 large eggs
  • 4 tablespoons unsalted cultured butter, melted

Instructions

  • Heat griddle on stovetop, using medium to medium-low heat. Do not grease griddle.

Prepare batter

  • In medium mixing bowl, mix together flour, baking powder, baking soda, and salt.
  • Put cornmeal in large mixing bowl.
  • Pour boiling water over cornmeal.
  • Stir until thick.
  • Add buttermilk and eggs.
  • Stir until combined.
  • Stir in flour mix.
  • Stir in melted butter.

Cook pancakes

  • Spoon batter onto hot griddle, approx. ¼ cup batter per pancake.
  • Turn pancakes when bubble come to surface and edges are slightly dry.
  • Cook a little less time on second side, then remove and serve.

Notes

Adapted from Bob’s Red Mill's Cornmeal Pancakes.