Crispy Cornmeal Pancakes Recipe | Johnny Cakes

Crispy Cornmeal Pancakes | The Pancake Chronicles Episode 2
Welcome back to The Pancake Chronicles, where we turn pancakes into a culinary adventure! In this second episode, I'm sharing my recipe for Crispy Cornmeal Pancakes. These golden beauties are perfectly crispy on the outside, tender on the inside, and packed with flavor. Whether it's breakfast, brunch, or a late-night snack, these pancakes are sure to hit the spot!
Ingredients
1/2 cup all-purpose flour
1/2 cup cake flour
1 cup yellow cornmeal
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
2 large eggs
3/4 cup buttermilk (or whole milk)
1/4 cup water
1/2 cup lard (or pork fat for authentic flavor)
2 tablespoons unsalted butter
Instructions
1. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt until combined.
2. Beat the eggs in a small bowl until smooth, then add the buttermilk and water. Stir the wet ingredients into the dry mixture until just combined-don't overmix!
3. Heat the lard and butter in a cast iron skillet over medium-high heat until melted and shimmering.
4. Use a 1/4-cup measuring cup to drop batter into the skillet, cooking two pancakes at a time.
5. Cook until the edges are crispy and golden brown, about 4-5 minutes per side. Flip carefully and cook the other side until done.
6. Repeat with the remaining batter, and serve hot with your favorite toppings!
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💬 Question for You: What's the best topping for crispy pancakes? Syrup, butter, or something unexpected? Let me know in the comments!
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