Recipes

Bette's Diner Cornmeal Pancakes

These pancakes are the star attraction of our Virginia Breakfast: three corn cakes, a grilled smoked pork chop, and custardy scrambled eggs. They're light and sweet with a tender crunch. Be sure to use fine cornmeal.

• 2 cups water
• 1/2 cup milk
• 2 tablespoons butter, plus extra for serving
• 1/4 cup whole-wheat or all-purpose flour
• 1 cup fine yellow cornmeal
• 1/4 cup cake or all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 tablespoon sugar
• 2 eggs
• Warm maple syrup

In a small saucepan, bring the water and butter to a rolling boil.

In a large bowl, combine the cornmeal, salt, and sugar. Pour the boiling water and butter over the cornmeal mixture and stir to combine. Cover the bowl (use plastic wrap or a clean kitchen towel) and let it sit for 10 minutes.

In a separate bowl, beat the eggs and milk together. Add the flour and baking powder. Mix lightly. Add the egg mixture to the cornmeal mixture, stirring gently just to combine.

Heat a lightly oiled griddle or heavy skillet over medium-high heat (375 degrees F on an electric griddle). Portion 1/4-cup measures of batter onto the hot griddle, spacing them apart. When bubbles cover the surface of the pancakes and their undersides are lightly browned, turn them over and cook for about 2 minutes more, until the other sides are browned.

Serve immediately with butter and warm maple syrup.

Excerpted from The Pancake Handbook, Ten Speed Press, 1993, 1994 by Stephen Siegelman, Sue Conley and Bette Kroening.

About 20 pancakes; Serves 4