Cheddar Chive Cornmeal Pancakes
makes about 8 pancakes
recipe slightly adapted from Yogurt Culture
- 3/4 cup medium-grind cornmeal
- 1/4 cup all-purpose flour
- 3 tablespoons minced fresh chives
- 1/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 3/4 cup plain seltzer
- 1/4 cup plain whole milk yogurt
- 3/4 cup shredded sharp cheddar cheese
- 2 to 3 tablespoons melted butter, for brushing skillet
- plain Greek yogurt, for topping
- crumbled cooked bacon, for topping
- minced chives, for garnish
- hot sauce, for topping
In a medium bowl, whisk the cornmeal, flour, chives, baking soda, salt and pepper. Add the seltzer and yogurt and whisk thoroughly to combine. Cover and let stand at room temperature for 1 to 3 hours. Stir in the cheese.
Heat a cast iron skillet over medium-high heat until a drop of water on the skillet sizzles and evaporates. With a silicone pastry brush, coat the skillet generously with melted butter. Cook a test pancake to gauge the heat, using about 1/4 cup of batter per pancake. Cook the pancakes in batches until golden brown, about 3-4 minutes per side, brushing the skillet generously with butter between each batch.
To serve, dollop each pancake with Greek yogurt, sprinkle with the crumbled bacon, chives and a few dashes of hot sauce. Serve hot.