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Golden Scalded Cornmeal Pancakes with Sweet Corn and Sorghum Syrup

Stone ground cornmeal scalded with hot milk for a soft sandy crumb and crisp lace edges, topped with toasted sweet corn and warm sorghum syrup.
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Prep Time 20 minutes
Cook Time 20 minutes
Swelling time 10 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 618
Ingredients Equipment Method

Ingredients
  

1 cup stone ground medium grind yellow cornmeal
1 and 1/4 cups whole milk, heated until steaming
2 tablespoons unsalted butter, cut into pieces
3/4 cup all purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
3/4 cup buttermilk, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons unsalted butter, for the griddle
2 ears fresh sweet corn, kernels cut from the cob
2 tablespoons unsalted butter, for the corn
1/2 cup sorghum syrup, warmed
Flaky sea salt

Equipment

  • 1 small saucepan for the milk
  • 1 large heatproof mixing bowl
  • 1 medium mixing bowl
  • 1 wide bowl to catch the corn kernels
  • 1 Sharp chef's knife
  • 1 cutting board
  • 1 small skillet for the corn
  • 1 whisk
  • 1 rubber spatula
  • 1 quarter cup measure
  • 1 thin flexible metal spatula
  • 1 well seasoned round flat cast iron griddle plate.

Method
 

Pour the steaming hot milk over the cornmeal and butter all at once, whisk 20 seconds, cover, and swell for 10 minutes.
    Whisk the flour, sugar, baking powder, baking soda, and salt together.
      Stand each corn cob upright in a bowl and cut the kernels away in downward strokes close to the cob.
        Whisk the buttermilk, eggs, and vanilla into the swollen cornmeal a third at a time until smooth.
          Fold in the dry ingredients in no more than 12 strokes and rest 3 minutes.
            Heat a cast iron griddle over medium for 4 minutes and add butter.
              Spread scant quarter cup rounds and cook 3 minutes until the edges lace and crisp, then flip and cook 2 minutes more.
                Toast the corn kernels in butter with salt and pepper for 4 minutes until scattered kernels blister.
                  Stack, spoon the corn over, pour warm sorghum syrup on top, and finish with flaky salt.