Recipe of the Week: Buttermilk Cornmeal Pancakes

Growing up, I loved eating breakfast foods for dinner. It was like staying up past my bedtime or playing in the rain --- out of the ordinary enough to be exciting without being dangerous. Now that I'm an adult, there's still something a little liberating about eating breakfast food in the evening. I may have to go to work, file my taxes and take out the trash, but dammit if I'm not going to eat pancakes for dinner!

These sweet cornmeal pancakes have become my go-to recipe for lazy mornings --- or nights. They're a nice twist on traditional pancakes --- a little crunchy, but thick and soft on the inside with a sweet, tangy flavor from the buttermilk. For some extra flavor, toss in some chopped pecans or substitute a little honey in place of the sugar. Serve them up with some sausage or turkey bacon for dinner tonight, and take a walk on the wild side.

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Ingredients

3/4 cup unbleached all purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted, cooled

Instructions

1. Sift first 6 ingredients into large bowl.
2. Whisk buttermilk, eggs and melted butter in medium bowl to blend. Add buttermilk mixture to dry ingredients and whisk until blended and smooth.
3. Lightly coat bottom of heavy large skillet with oil. Heat over medium heat.
4. Working in batches, pour 1/4 cup batter into skillet for each pancake. Cook until bottoms are golden, about 1 1/2 minutes. Turn pancakes and cook until second sides are golden, about 1 minute.
5. Repeat with remaining batter, adding more oil to skillet as necessary.