I’ve been making cornmeal pancakes out of the Fannie Farmer cookbook since we were given it as a wedding gift 16 years ago. It’s hard to think of another recipe I’ve made more times than that one. But of course everything is better with brown butter, and I’ve worked on simplifying this approach so it flows well, thus allowing you to amaze your family while giving the false impression that you worked hard at it. Enjoy!
|Brown Butter Cornmeal Pancakes Recipe: a gold medal breakfast||
- 6 tablespoons butter, plus extra for the griddle and for serving
- 1 cup yellow cornmeal
- 1 cup water
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 eggs, beaten
- Maple syrup for serving
- Melt the butter in a large heavy-bottomed skillet over medium-high heat. Continue cooking, whisking occasionally, until foaming has subsided and the butter separates and turns a medium brown. Remove the pan from the heat and immediately whisk in the cornmeal, which will stop the butter from getting any hotter. Whisk in the water and allow that to absorb into the cornmeal while preparing other ingredients.
- Preheat a large griddle to 325 degrees F, or until butter browns when applied.
- Mix together the flour, sugar, baking powder, and salt in a separate bowl.
- Add the milk and eggs to the liquid ingredients in the pan. Whisk in the dry ingredients just a little at a time to avoid creating clumps.
- Grease the griddle with butter, then ladle pancakes on, about 3 tablespoons for each which will create pancakes about 4 inches across. Cook for 2 minutes, or until the bottoms are brown and bubbles burst on the top without closing up.Flip and cook for one more minute.
- Serve immediately with maple syrup and butter.
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