My father-in-law Max loaned me a cookbook that he received for donating to a public television station. It was perfect timing – The Back in the Day Bakery Cookbook ended up in my hands at the same time that I was trying to figure out what to make to enter in the Mount Albert Sports Day fair and I was very inspired. I ended up winning 2nd place for the Buttermilk Chess Pie (a lemony custard-type pie) and 3rd place for the Mocha-Oatmeal Muffins.
I also made the Buttermilk Cornmeal Pancakes and they were really good, too. I’m always looking for breakfast ideas that are a little out of the ordinary and these were a hit with the parents and the kids in my house. One of my pancake/waffle secrets is to always warm the maple syrup on low heat while I’m cooking the pancakes. It’s a nice touch!
Buttermilk Cornmeal Pancakes
Makes 8-12 pancakes.
1 ½ cups all-purpose flour
1 cup yellow cornmeal
2 tsp baking soda
1 tsp fine sea salt
2 Tbsp granulated sugar
2 large eggs
2 ½ cups buttermilk
8 Tbsp butter, melted
Warm maple syrup and butter, for serving
In a medium mixing bowl, combine the flour, cornmeal, baking soda, salt and sugar.
In a large measuring cup, whisk together the eggs, buttermilk and 6 Tbsp of the melted butter. Whisk the wet mixture into the dry mixture until just combined.
Heat a griddle or a heavy skillet over medium-high heat. Grease the hot griddle with the remaining 2 Tbsp of melted butter.
Pour ¼-1/2 cup pancake batter onto the hot griddle for each pancake. Bubbles will start to form on top and around the edges. After 2-3 minutes, lift each pancake up halfway with a spatula to see if it is golden brown and the edges are crispy; if so, the pancake is ready to turn. Flip the pancake over and cook until the underside is golden brown, 2-3 minutes more. Serve, or keep warm while you make the remaining pancakes. Serve with butter and warm maple syrup.