Cornmeal Pancake Stack

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 cup fine yellow cornmeal
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 tbsp granulated sugar
• 3/4 tsp kosher salt
• 1 3/4 cups buttermilk
• 2 large eggs
• 4 tbsp unsalted butter, melted
• 3/4 cup fresh corn kernels
• 3 tbsp honey
• 1 ripe peach, thinly sliced
• 2 tbsp fresh basil, torn
• 3 tbsp butter for cooking and serving
• 1/2 cup maple syrup for serving
• 1/8 tsp pinch of black pepper

Instructions

1. 1In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, sugar, and kosher salt until the dry ingredients are evenly combined.
2. 2In a separate bowl, beat the eggs lightly, then whisk in the buttermilk and melted butter until the mixture looks smooth and slightly frothy.
3. 3Pour the wet ingredients into the dry bowl and stir gently with a spatula just until no large flour streaks remain; a few small lumps are fine and keep the pancakes tender.
4. 4Fold in the fresh corn kernels so they are scattered throughout the batter, then let the batter rest 8 to 10 minutes while the griddle heats.
5. 5Heat a large cast-iron skillet or griddle over medium heat and add a thin film of butter; the surface is ready when a drop of water sizzles and dances.
6. 6Scoop generous 1/4-cup portions of batter onto the hot surface, spacing them so they have room to spread into rounds.
7. 7Cook until bubbles form across the tops and the edges look set and lightly golden, about 2 to 3 minutes, then flip carefully.
8. 8Cook the second side another 1 1/2 to 2 minutes until deep golden and the centers spring back when lightly pressed.
9. 9Transfer finished pancakes to a warm plate and keep them loosely tented while you cook the remaining batter, adding more butter to the pan as needed.
10. 10Warm the honey briefly and stir in black pepper for a gentle kick that plays well with the sweet corn.
11. 11Stack the pancakes high on a shared platter, tuck in thin peach slices between layers, and drizzle with the peppered honey and maple syrup.
12. 12Finish with torn fresh basil and extra pats of butter so the stack feels generous and ready for a weekend family table.