Cornmeal Pancakes with Lemon-Sage Brown Butter
- TOTAL TIME: 1 HR
- SERVINGS: 24 pancakes
To create these pancakes, chefs Daniel Patterson and René Redzepi started with a standard cornmeal pancake recipe they found online. They added rice flour to make the pancakes light and served them with brown butter studded with bits of fresh lemon and sage. Like all good pancakes, they’re served with warm maple syrup, too.
- 1/2 cup stone ground cornmeal
- 1 1/2 cups cold water
- 1 1/4 cups buttermilk
- 1 large egg, separated, plus 1 large egg white
- 1 1/2 cups all-purpose flour
- 1/2 cup rice flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- Unsalted butter, for the griddle
- Lemon-Sage Brown Butter
- Warm pure maple syrup, for serving
- In a medium saucepan, whisk the cornmeal into the cold water and bring to a boil, whisking. Simmer over moderate heat until thickened to a porridge, 4 to 5 minutes. Transfer the mixture to a large bowl and whisk in the buttermilk and the egg yolk.
- In another bowl, whisk the all-purpose and rice flours with the sugar, baking powder and baking soda. Whisk the dry ingredients into the cornmeal mixture. In a large bowl, using a handheld mixer, beat the 2 egg whites with the salt at high speed until firm peaks form. Gently fold the beaten egg whites into the batter.
- Heat a large griddle. Brush the hot griddle with butter and ladle a scant 1/4 cup of batter onto the surface for each pancake, allowing a little space between them. Cook the pancakes over moderate heat until bubbles appear on the surface, about 2 minutes. Flip the pancakes and cook until risen and browned on the bottom, about 2 minutes longer. Serve the pancakes immediately with the Lemon-Sage Brown Butter and maple syrup. Repeat with the remaining batter.