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Yeast-Raised Cornmeal Pancakes

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PREP TIME
20 min
COOKING TIME
8 min
TOTAL TIME
1488 min
SERVINGS
6 servings
Breakfast U.S.
Yeast-Raised Cornmeal Pancakes
Ingredients
  • 1 cup white cornmeal
  • 2 cups boiling water
  • 2 cups all-purpose flour
  • 2 cups milk
  • 2 teaspoons yeast
  • 1 tablespoon brown sugar
  • 2 eggs
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
Instructions
1
Combine cornmeal and boiling water in a large bowl, stirring until well incorporated. Allow the mixture to sit for approximately 15 minutes, allowing it to soften and become pliable.
2
While the mixture is still warm but not scalding, gradually incorporate the flour, sugar, milk, and yeast. Cover the bowl with a lid or plastic wrap, then let it rest overnight in the refrigerator to allow the ingredients to meld together.
3
The following morning, whisk in the eggs, baking powder, and salt until smooth. If the batter appears too runny, you can thicken it by adding a small amount of cornmeal. If desired, set aside one cupful of batter to use as the starting point for a future batch of griddle cakes (see Cook's Note).
4
Heat a lightly oiled griddle over medium heat, ensuring the surface is evenly coated. Using a ladle or spoon, pour pancakes onto the hot griddle and cook until they are golden brown on both sides. Serve immediately with melted butter and syrup.