These pancakes are so good they don't need to be smothered in syrup. But don't let that stop you.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat electric griddle to 375 degrees. Whisk flour, cornmeal, baking powder, baking soda, salt, and sugar in a bowl. Add egg yolks, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps; fold in egg whites.

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  • Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Use a pastry brush to spread remaining 1/2 teaspoon of butter on griddle. Wipe off excess.

  • Use a 2-ounce ladle, about 1/4 cup, and pour batter in pools two inches apart. When pancakes bubble on top and are slightly dry around edges, about 2 1/2 minutes, flip. Cook until golden on bottom, about 1 1/2 minutes.

  • Place on plate in preheated oven until ready to serve.

Cook's Notes

Makes about twenty-four 4 1/2-inch pancakes.

Reviews (2)

29 Ratings
  • 5 star values: 13
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
01/30/2011
Incredible...I made a topping of Nutella and cream cheese...just remarkable.
Rating: Unrated
02/29/2008
Very good pancakes...the kids wouldn't stop eating them!