Buttermilk Cornmeal Pancakes with Spiced Syrup
Cornmeal pancakes with crisp edges and warm-spice syrup.
Timing note: 25 mins
Buttermilk Cornmeal Pancakes with Spiced Syrup
Cornmeal pancakes with crisp edges and warm-spice syrup.
Timing note: 25 mins
The Key Move
Allow the pancake batter to rest for 10 minutes after combining wet and dry ingredients; this develops the cornmeal's texture, yielding fluffy pancakes.
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The Setup
- Skillet12-inch
- Cutting Board
- Chef's Knife
- Whisk
- Fine-Mesh StrainerOptional
The Mise en Place
5 of 9Your prep station before cooking begins
The Dry Mix (0/4)
The Wet Mix (0/3)
My pancakes came out dense and gritty, not fluffy at all.
Ah, I see. That usually happens when the cornmeal doesn't have enough time to soften. Remember that 10-minute rest for the batter after you combine the wet and dry? That's key for…
These pancakes are tough and chewy, almost rubbery.
That sounds like overmixing. When you combine the wet and dry ingredients, you want to mix just until they're incorporated. A few little lumps are perfectly fine! Overmixing develo…
Chef's Notes
Don't overmix the batter; a few lumps are okay and ensure tender pancakes.
Heat your griddle or pan to medium-hot before adding batter for even browning.
Serve warm with a pat of butter and the spiced syrup. A dollop of whipped cream is also delightful.
The spiced syrup can be made a day ahead and gently reheated before serving.
The Method
BATTER
Whisk dries. Whisk wets. Combine. Let rest 10 mins.
FRY
Butter in skillet. Pour batter.
Butter melts and foams without browning.
INFUSE
Warm syrup with spice/orange. Strain.
SERVE
Stack high. Drown in spiced syrup.
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