Cornmeal Pancakes with Lemon-Sage Brown Butter

Name: Cornmeal Pancakes with Lemon-Sage Brown Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a medium saucepan, whisk the cornmeal into the cold water and bring to a boil, whisking.
2
Simmer over moderate heat until thickened to a porridge, 4 to 5 minutes.
3
Transfer the mixture to a large bowl and whisk in the buttermilk and the egg yolk.
4
In another bowl, whisk the all-purpose and rice flours with the sugar, baking powder and baking soda.
5
Whisk the dry ingredients into the cornmeal mixture.
6
In a large bowl, using a handheld mixer, beat the 2 egg whites with the salt at high speed until firm peaks form.
7
Gently fold the beaten egg whites into the batter.
8
Heat a large griddle.
9
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.
10
Cook the pancakes over moderate heat until bubbles appear on the surface, about 2 minutes.
11
Flip the pancakes and cook until risen and browned on the bottom, about 2 minutes longer.
12
Serve the pancakes immediately with the Lemon-Sage Brown Butter and maple syrup.
13
Repeat with the remaining batter.

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Cornmeal Pancakes with Lemon-Sage Brown Butter falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!