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.