Bill Clark's Olive Oil Cornbread Pancakes
Recipes

Bill Clark's Olive Oil Cornbread Pancakes

Ingredients

For the pancakes 

1 ¼ cup all purpose flour

1 cup cornmeal

3 tablespoons granulated sugar

1 ½ teaspoon baking powder

1 ½ teaspoon baking soda

1 teaspoon Diamond Crystal kosher salt

2 ½ cups buttermilk

2 eggs

3 tablespoons Sizzle

For the Syrup

¾ cup maple syrup

2 tablespoons Drizzle

Instructions

Active Time: 20 min.

Full Time: 35 min.

Serves 4
1

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. 

2

In a separate bowl, whisk together the buttermilk, eggs, and olive oil. 


3

Add the buttermilk mixture + Sizzle to the dry ingredients and whisk until mostly combined, with some lumps remaining. Do not overmix. 

4

Heat a cast iron skillet over low heat for about 5 minutes. Increase the heat to medium low. Alternatively, heat an electric griddle to medium. Squeeze a couple tablespoons of Sizzle to the cooking surface. Using a ⅓ measuring cup, add the batter to the pan; do not crowd the pancakes. A standard electric griddle can fit 6 pancakes at once.


5

Turn each pancake when the surface of the pancake is bubbling and the bottom is a deep golden brown (2-4 minutes). Cook the other side until browned. 

6

Transfer each finished pancake to a parchment-lined baking sheet in a warm (not hot) oven. Repeat the cooking process until all the batter has been used.

7

MAKE THE SYRUP!

In a large bowl, whisk together the syrup and the Drizzle until emulsified. Serve immediately. 

8

ENJOY

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