I like to make these pancakes small – maybe 2″ in diameter; they’re more like a snacking cake than something you pile up on your plate and sit down to eat. You can eat them spread with maple butter, creamed honey or just butter. Even by themselves they’re delicious!
- ½ cup yellow cornmeal (fine grind)
- ¼ cup coarse grind cornmeal (“grits”)
- ½ cup whole wheat all purpose flour
- ¼ cup white all purpose flour
- 2 tablespoon sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1¼ cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted and cooled
- vegetable oil and butter for frying
- Sift all the dry ingredients together in a large bowl. Whisk the buttermilk, eggs and melted butter in a different bowl to combine. Add wet ingredients to dry and whisk until blended and smooth.
- Lightly coat a heavy skillet with oil and then add about a ¼ teaspoon of butter. When melted pour small rounds of butter into pan. Cook until bottoms are golden, approximately 1½ – 2 minutes per side. Repeat (more oil and butter with each batch) with remaining flour, keeping pancakes warm in a 275˚F oven if necessary.
- Serve with maple butter in the fall or creamed honey in the spring. Fresh berries, bananas and a dusting of confectioners’ sugar is a nice touch.
These pancakes have a nice crunch to them because of the corsely ground cornmeal – I like that crunch, but if you don’t, use only the fine grind cornmeal.