Ingredients

• 1 1/2 cups buttermilk
• 1 1/2 cups (225g) cornmeal
• 3/4 tsp baking soda
• 3/4 tsp kosher salt
• 2 large eggs
• 4 Tbsp butter, divided

Method

1. Whisk together cornmeal, baking soda, and kosher salt in a medium bowl.
2. Whisk eggs into buttermilk, then add to dry ingredients and whisk vigorously to combine.
3. Melt 1 1/2 tsp butter in a large cast iron skillet over medium heat. Ladle 1/3 cup batter into skillet. Cook pancake until lacy and brown underneath, about 3 minutes. Flip and cook just until cooked through, about 1 minute.
4. Transfer to a baking sheet in a low oven to keep warm until service.
5. Repeat process with remaining butter and batter to make a total of 8-10 pancakes.
6. Serve pancakes with warm syrup or fruit topping, like a strawberry compote.

Source

Adapted from the Benne on Eagle recipe printed in the May, 2020 edition of Bon Appétit magazine.