My daughters and I were lucky enough to have these at a friends house over the weekend. Delicious! Oh my gosh they were good. My daughters could NOT stop eating them. I don't think there was one single pancake left. When my friend told me there was cornmeal in the pancakes, I must admit, I was a little curious, but the cornmeal gives the pancakes a great texture and little crunch. Thanks MH for a wonderful meal!
Makes about twenty-four 4-1/2 inch pancakes
1-1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 teaspoons sugar
2 large eggs, separated, whites beaten to soft peaks
3 cups buttermilk
4 tablespoons unsalted butter, melted plus 1/2 teaspoon for griddle
Preheat electric griddle to 375 degrees. Whisk flour, cornmeal, baking powder, baking soda, salt, and sugar in a bowl. Add egg yolks, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps; fold in egg whites.
Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Use a pastry brush to spread remaining 1/2 teaspoon of butter on griddle. Wipe off excess.
Use a 2-ounce ladle, about 1/4 cup, and pour batter in pools two inches apart. When pancakes bubble on top and are slightly dry around edges, about 2-1/2 minutes, flip. Cook until golden on bottom, about 1-1/2 minutes.
Place on plate in preheated oven until ready to serve.
NOTE: My friend uses half the buttermilk (1-1/2 cups). She has found it too runny otherwise. She also added smashed bananas. Very yummy addition.