Cornmeal Pancakes
We found this recipe in the depths of The All New Joy of Cooking by the legendary Irma S. Rombauer (that’s page 797, to be exact). Like all good things, this recipe has contrast. It gets its tear-worthy fluffiness from folding whipped egg whites into the batter, which is offset by the slight heft of stone ground cornmeal. Innocuous as they may seem, do not be fooled; these pancakes are chemical masterpieces, ideal for blowing the minds of their unsuspecting recipients.
Makes about twelve 4-1/2-inch cakes
Prepare and preheat your griddle.
Whisk together in a large bowl:
1 cup all-purpose flour
1/2 cup yellow cornmeal, preferably stone ground
1/4 cup sugar
1-1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Whisk together in another bowl:
1-1/4 cups buttermilk
4 tablespoons (1/2 stick) unsalted butter, melted
2 large egg yolks
1-1/2 teaspoons finely grated lemon zest
Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Beat until the peaks are stiff but not dry then fold into the batter:
2 large egg whites
Spoon 1/3 cup batter onto the griddle for each pancake, bushing the batter into rounds. Cook until the top of each pancake is speckled with bubbles and some bubbles have popped, then turn and cook until the underside is slightly browned. Serve immediately or keep warm in a 200ºF oven while you finish cooking the rest. Serve with:
Pure maple syrup, honey, or blueberry compote.