Jim’s Cornmeal Pancakes


Pancakes for dinner? Yes, THESE pancakes.


1 1/4 cups yellow cornmeal

1 3/4 cups buttermilk (OR plain yogurt and milk stirred together)

2 Tbs. butter (OR shortening, lard, or bacon drippings)

2 eggs, beaten

3/4 cup all purpose flour

2 Tbs. sugar

1 3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Stir buttermilk into the cornmeal in a medium sized microwave-proof bowl.

Dot with the fat, cover and microwave for 60-90 seconds, stirring once, until the mixture is warm to the touch-warm enough to begin melting the fat. If you don’t want to use a microwave, gently heat the cornmeal and 1-1/4 cups of the buttermilk with the fat on the stove, stirring occasionally. Don’t get it too hot! It should feel warmer to the touch than your skin without being uncomfortable.

Cover the cornmeal mixture and let it stand for five minutes.

Stir the eggs into the remaining 1/2 cup of buttermilk.

In a separate bowl, combine the flour and dry ingredients until completely blended.

Stir the dry ingredients into the cornmeal/buttermilk mixture thoroughly, yet briefly. Let the mixture rest 10 minutes; don’t skip this step!

Get a skillet or griddle hot and lightly grease it with butter or shortening.

The batter is very thick, and the pancakes swell and expand as they cook, so keep the size at about 3-inches in diameter.

Make a test pancake; cook for about 3 minutes on the first side, then flip the pancakes and cook for 2 more minutes.

Adjust cooking time as needed based on the test pancake.

Makes about 18-20 3″ pancakes.

Serve with maple syrup or honey and a side of eggs.