Cornmeal pancakes have the nutty flavor of whole grain without its heaviness.
- Yield: Makes 9 5-inch pancakes
Source: Martha Stewart Living, December/January 1992/1993
- 3/4 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 cup yellow cornmeal
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup milk
- 5 tablespoons unsalted butter
- 2 large eggs, beaten
- Vegetable oil
- Cranberry-Maple Compote
In a large bowl, thoroughly combine flour, sugar, cornmeal, baking powder, and salt.
Combine milk and butter in a small saucepan and warm over low heat until butter melts. Let cool to lukewarm, then beat in eggs.
Pour wet mixture over dry ingredients and, using a wooden spoon, combine with a few swift strokes. Don't worry if a few lumps remain; they'll work themselves out when cooking.
Heat a griddle or skillet over medium heat until hot enough to make a few drops of water bounce. Lightly oil griddle using a brush or paper towel.
Spoon enough batter onto griddle to make 5-inch rounds. Cook until bubbles on the surface break and edges begin to look dry, about 2 minutes. Flip pancakes and cook until bottoms are brown, about 1 more minute. Continue until all pancakes are made. (You may need to re-oil the griddle between batches of pancakes.) Keep pancakes warm, covered with a kitchen towel, in an oven set at lowest temperature. Serve with butter and Cranberry-Maple Compote.