Saturday, January 15, 2011

Lemon-Cornmeal Pancakes

One of my favorite weekend routines is making a nice breakfast on Sunday mornings. I wonder where I got that, dad. :) I like experimenting with different breakfast foods. Corn pancakes are a little grittier than regular pancakes, but the result is delicious. It's sort of like eating spongier cornbread.

Lemon-Cornmeal Pancakes
Adapted from Cook's Illustrated

Makes about sixteen 4-inch pancakes

1 tbsp lemon juice from 1 lemon
2 cups milk (any type)
2 tsp grated lemon zest
1 cup unbleached all-purpose flour (5 ounces)
1 1/2 cups yellow cornmeal (preferably stoneground)
2 tbsp granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1 large egg
3 tbsp unsalted butter, melted and cooled slightly
2 tsp vegetable oil
1 cup fresh or frozen corn, or berries, rinsed and dried

  1. Whisk lemon juice, milk, and zest in a medium bowl or large measuring cup. Set aside for about 5 minutes.
  2. Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in medium bowl.
  3. Whisk the egg and melted butter into the milk mixture.
  4. Add wet ingredients to the dry ingredients, whisking gently until just combined (a few lumps should remain). Do not over mix.
  5. Heat a nonstick skillet or griddle over medium heat. Lightly grease the skillet or griddle with oil.
  6. Form pancakes on the skillet or griddle using 1/4 cup batter. Sprinkle corn or berries over each pancake.
  7. Cook pancakes until bubbles begin to appear. Flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately.

1 comment:

  1. We made these and they were extremely tasty. Thanks for posting the recipe!

    We used whole wheat flour and the batter was a little thin. Maybe we should up the flour by a 1/4 cup or so.

    Thanks again!