Name: Buttermilk Cornmeal Pancakes with Spiced Syrup
Prep time: 25 min
Total time: 25 min
Yield: 10 pancakes
Ingredients: 1 cup flour; 1 cup cornmeal; 2 whole eggs; 2 cup buttermilk; 1 tsp baking powder; 1 tsp 1/2 tsp soda; 100 g butter for frying; 60 g maple syrup simmered with orange peel; 60 g allspice

Question 1

Why is my Buttermilk Cornmeal Pancakes with Spiced Syrup My pancakes came out dense and gritty, not fluffy at all.?

Accepted Answer

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…

Question 2

Why is my Buttermilk Cornmeal Pancakes with Spiced Syrup These pancakes are tough and chewy, almost rubbery.?

Accepted Answer

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 develops the gluten in the flour, making them tough. For this batch, try to avoid stirring them any more than you have to. If they're already cooked and you're finding them chewy, a generous pour of that spiced syrup will do wonders to smooth things out.

Question 3

Why is my Buttermilk Cornmeal Pancakes with Spiced Syrup My pancakes are sticking to the pan and tearing when I try to flip them.?

Accepted Answer

My pancakes are sticking to the pan and tearing when I try to flip them.. That's a classic sign that your pan wasn't quite ready. You need enough butter to create a nice, slick surface, and the pan needs to be at the right temperature. Before you pour each pancake, make sure there's a good bit of butter in there. Heat your skillet over medium heat until a tiny drop of water sizzles and disappears quickly. If they're sticking, add a little more butter and maybe turn the heat down just a touch so they cook through without burning.

Question 4

Why is my Buttermilk Cornmeal Pancakes with Spiced Syrup My spiced syrup tastes a bit weak, or maybe the spices are too strong.?

Accepted Answer

My spiced syrup tastes a bit weak, or maybe the spices are too strong.. Let's taste that syrup. If it's bland, you can add just a pinch more of your spices – like cinnamon or nutmeg – and let it simmer for another 5 minutes to really infuse. If it's too strong, you can always balance it out with a little more plain syrup or even a splash of water and gently warm it up. And a quick check: make sure you didn't get too much of the white pith from the orange peel, as that can add bitterness.

Buttermilk Cornmeal Pancakes with Spiced Syrup

Buttermilk Cornmeal Pancakes with Spiced Syrup

Put This Plate On The Line

The Setup

The Mise en Place

The Dry Mix (0/4)

The Wet Mix (0/3)

If Things Go Wrong

My pancakes came out dense and gritty, not fluffy at all.

These pancakes are tough and chewy, almost rubbery.

Chef's Notes

The Method

BATTER

FRY

INFUSE

SERVE

Related Techniques

Mise en Place

Temperature-Controlled Frying

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