Lemon Corn Meal Pancakes
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon zest
- 2 cups milk
- 1 cup unbleached all-purpose flour
- 1 1/2 cups yellow cornmeal
- 2 tablespoons sugar
- 2 teaspoons Clabber Girl Baking Powder
- 1/2 teaspoon baking soda
- 1 egg
- 3 tablespoons unsalted butter, melted and cooled slightly
- vegetable oil for the skillet
- 1 cup fresh or frozen blueberries
- 1 banana, halved and cut in thin slices
Whisk the lemon juice and zest with the milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, cornmeal, sugar, Clabber Girl Baking Powder, baking soda, and salt in medium bowl to combine.
Whisk the egg and melted butter into the soured milk until combined. Make a well in center of the dry ingredients and pour in the milk mixture. Whisk very gently until just combined (a few lumps should remain). Do not over mix. Stir in the bananas and blueberries, if using
Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes, add 1 or 2 teaspoons oil to coat the skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet. Cook pancakes until bubbles appear on the surface and begin to pop, 1 1/2 to 2 minutes. Using a thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using vegetable oil as necessary.
Recipe by: Mani Niall - Mix it up with Mani
This recipe is the holy grail of corn meal baking. So often I have been served heavy or tough corn meal pancakes. Not this one! I chalk it up to using the sour milk--made fresh with lemon juice. It acts like buttermilk, allowing the flour to absorb the liquids, ensuring you of light and fluffy pancakes.