Cornmeal Cakes

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 cup yellow cornmeal, preferably stone-ground
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• fresh ground black pepper, to taste
• 1 2/3 cups buttermilk
• 2 large eggs
• 1/4 cup pure maple syrup
• 4 tablespoons unsalted butter, melted

Recipe

• 1 in a bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and black pepper.
• 2 in another bowl, whisk the buttermilk, eggs, maple syrup, and melted butter together; blend well.
• 3 pour the liquid ingredients over the dry ingredients and mix with a whisk, stopping when everything is just combined (don't worry if the batter is a bit lumpy).
• 4 lightly butter, oil, or spray a griddle or large skillet.
• 5 preheat over medium heat, or if using an electric skillet, set to 350° (if you want to hold the pancakes until serving time, preheat your oven to 200°).
• 6 spoon 1/4 cup batter the griddle for each pancake, allowing space for spreading.
• 7 when the undersides of the pancakes are golden and the tops are speckled with that pop and stay open, flip the pancakes over with a wide spatula and cook until the undersides are light brown.
• 8 serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.
• 9 serve--with maple syrup and butter for topping.