Strawberry Cornmeal Griddle Cakes
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Ingredients
14 pancakes
- 3/4 cup (95 grams) all-purpose flour
- 3/4 cup (105 grams) yellow cornmeal
- 2 tablespoons (25 grams) granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea or table salt
- 3 tablespoons (45 grams) unsalted butter, plus more for buttering skillet
- 1 cup (235 ml) buttermilk, well-shaken, or 2/3 cup plain yogurt thinned with 1/3 cup milk
- 2 large eggs
- 1 cup (about 140 grams or 5 ounces) roughly chopped strawberries
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Preparation
Step 1
In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt with a whisk.
Step 2
Melt 3 tablespoons butter in the bottom of a medium bowl, then whisk in buttermilk, followed by the eggs, one at a time.
Step 3
Stir in strawberries.
Step 4
Pour strawberry-buttermilk mixture into dry ingredients and stir until just combined.
Step 5
In a large skillet (cast-iron is preferred), melt butter over medium/medium-low heat.
Step 6
Pour a scant 1/4 cup batter into skillet for each pancake.
Step 7
Cook until bottoms are golden and bubbles appear all over top, about 1 to 2 minutes.
Step 8
Flip pancakes and cook until the second side is golden, another minute.
Step 9
If batter slipped out the sides of the pancake when you first flipped it, return it to the first side for another 30 seconds to ensure the leaked batter cooks.
Step 10
Repeat with remaining batter, adding more butter as needed.
Step 11
If pan gets too hot, reduce the heat to low.
Step 12
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Chef's notes
Ideal for using overly ripe strawberries which are sweet and soft.
Can also be made with blueberries, raspberries, or blackberries.
