Cornmeal Pancakes: Family Tradition and Rivalry

By Maria DiGiovanni

Yields: 12 servings

During a quarantine-induced quest for new dishes to attempt, I encountered a recipe for cornmeal pancakes. Being the life-long pancake enthusiast that I am, I could hardly wait to make them the coming morning and declared my plan to my parents. When I awoke the next day, I hurried downstairs, eager to bring my dream into fruition. Stepping into the kitchen, I was halted by the sight of my dad with a spatula in hand and pancakes sizzling on a pan—my cornmeal pancakes on a pan, to be precise. I felt robbed of a momentous opportunity. However, the change in events soon turned out to be a work of fate. My dad placed the stack of pancakes on the kitchen table before us, and we promptly dug in. As we each took in a forkful, our worlds changed. Those pancakes were wonderfully hearty, fluffy, and sweet, delivering a flavor that was somehow both simple and revolutionary. With every bite, the cornmeal’s texture and flavor seemed to warm the soul. By the meal’s end, my family had said farewell to ordinary, cornmeal-less pancakes. We welcomed these pancakes into our routine. Almost weekly, my morning treks to the kitchen were greeted with the comfort of cornmeal pancakes. Even while I am here in Ithaca, my dad makes sure to send me a picture of the fresh stack he and my mom are eating at home—in my family, these pancakes are worthy of celebration.

Cornmeal pancakes are now my dad’s precious craft, and my attempts at making them have never matched his. However, I sought to recreate this magical dish myself, and so began my search to create the ultimate cornmeal pancake recipe. I aimed to develop a recipe that enhanced the comforting cornmeal flavor while maintaining the fluffiness of pancakes. To further complement the cornmeal, I wanted to explore toppings—whether it be butter, honey, syrup, jam, or a harmony of them all. Whether or not my efforts proved to produce perfection, above all else, I hoped to create a dish that evokes the feeling of home that has come to accompany these pancakes. That is, after all, what comfort food is all about.

Photo Maria DiGiovanni

Photo Maria DiGiovanni


Ingredients

¾ cup all-purpose flour

1 cup yellow cornmeal

3 tablespoons granulated sugar

½ teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

2 large eggs

1¼ cup buttermilk

3 tablespoons unsalted butter, melted and cooled

Butter for pan

Directions

  1. Mix dry ingredients in large bowl.

  2. Whisk buttermilk, eggs, and melted butter in medium bowl, until blended.

  3. Add liquid mixture to dry ingredients in large bowl and whisk until smooth. If batter is too thick, add 1-2 tablespoons buttermilk.

  4. Heat pan over medium heat. Coat bottom of pan with small pat of butter.

  5. For each pancake, scoop approximately ¼ cup batter onto warm pan, cooking until bottom is golden and bubbles appear on surface.

  6. Flip pancake and cook until other side is golden.

  7. Serve hot, topped with maple syrup, honey, jam, and whatever else your heart desires.

Crème de Cornell