This recipe for cornmeal buttermilk pancakes is adapted from chef Anthony Dispensa of the French Room at the Adolphus Hotel in Dallas. It's featured in our story about changes at the venerable restaurant.
Cornmeal Buttermilk Pancakes
Ingredients
- ½ cup (one stick) unsalted butter, melted, plus additional for cooking and serving
- 2/3 cup light brown sugar
- 2 cups all-purpose flour
- 1 cup corn meal, preferably Anson Mills coarsely ground
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1½ teaspoons kosher salt
- 1 cup 2-percent milk
- ½ cup buttermilk
- 4 large eggs
- 6 tablespoons bittersweet chocolate chips or chopped chocolate, preferably 70 percent Valrhona
- Powdered sugar and maple syrup, for serving
Instructions
In a saucepan over low heat, melt ½ cup butter. Whisk in the brown sugar until dissolved and cool slightly. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In a separate bowl, whisk together the butter-brown sugar mixture, milk, buttermilk and eggs.
Stir the wet ingredients into the dry until they are incorporated, but the batter is still lumpy. Be careful to not overmix.
Heat a nonstick skillet or griddle to medium heat (about 275 degrees). Spray with cooking spray and add a touch of butter for flavor. Pour out about ¾ cup of batter per pancake (they will be plate size) and sprinkle about 1 tablespoon chocolate bits over the top. Cook until bubbles form, flip and continue cooking until golden brown, another 1 to 2 minutes.
Sprinkle lightly with powdered sugar and serve immediately with warm maple syrup and butter.
Makes 6 large pancakes.
