Cornmeal Pancakes

There is something wonderfully nostalgic about the aroma of golden cornmeal sizzling in a pan on a slow morning. While standard flour pancakes are always a treat, adding fine-grain cornmeal introduces an incredible, rustic texture and a deep, buttery sweetness that elevates breakfast to something truly special.

To make these extra delicious, I gathered fresh free-range eggs and real Scottish butter from my local Waitrose, along with fine yellow cornmeal. Whisked together in my favorite Mason Cash bowl and cooked to golden perfection on a heavy skillet, these pancakes strike the ultimate balance between crisp edges and a fluffy, tender center.

Here is how to create these rustic, comforting cornmeal pancakes right in your own kitchen!

The Ingredients

(Serves 2)

• 100g Fine yellow cornmeal
• 100g Plain flour
• 1 tbsp Caster sugar
• 1 1/2 tsp Baking powder
• 1/2 tsp Bicarbonate of soda
• 1/4 tsp Fine sea salt
• 240ml Buttermilk (or whole milk mixed with 1 tsp lemon juice)
• 2 large Free-range eggs
• 50g Unsalted butter (melted, plus extra for the pan)
• 1 tsp Vanilla extract
  
  
  

The Chef’s Step-by-Step Method

Step 1: Whisk the Dry Ingredients

In a large Mason Cash mixing bowl, combine the yellow cornmeal, plain flour, caster sugar, baking powder, bicarbonate of soda, and sea salt. Whisk them thoroughly to ensure the leavening agents are evenly distributed.


Chef’s Secret: Cornmeal is heavier than wheat flour. Whisking it well with the dry ingredients prevents it from sinking and ensures your pancakes rise evenly.

Step 2: Combine the Wet Ingredients

In a separate jug, whisk together the buttermilk, free-range eggs, melted butter, and vanilla extract until smooth and well emulsified.

Step 3: The Gentle Mix

Pour the wet ingredients into the dry mixture. Using a spatula, gently fold everything together until just combined.


Chef’s Secret: A few small lumps in the batter are completely normal and desired! Over-mixing develops the gluten in the flour, turning your light pancakes into tough little discs. Let the batter rest for 5 minutes while your pan heats up.

Step 4: The Golden Sear

Heat a heavy-duty skillet or griddle over medium heat and melt a small pat of butter. Ladle quarter-cup portions of the batter onto the hot surface. Cook for 2 to 3 minutes until little bubbles form and pop on the surface and the edges look set and matte. Flip carefully and cook for another 1 to 2 minutes until golden brown.

Step 5: Stack and Serve

Transfer the warm cornmeal pancakes to a plate. Serve immediately with a generous pat of butter, a drizzle of warm maple syrup, or a spoonful of fresh berries.