- 0.25 cup coarse cornmeal
- 3 Tbsp (42 g) unsalted butter
- 2 eggs
- 1.5 cups (180 g) all-purpose flour
- 0.25 cup whole wheat flour
- 0.5 tsp baking soda
- 1.25 tsp baking powder
- 1 tsp salt
- 1.33 cups whole milk
- 1 cup sourdough starter
- 3 Tbsp granulated sugar
- 1 medium bowl
Hydrate the coarse cornmeal in some milk.
Melt the unsalted butter and let it come to room temperature.
Separate the eggs and let the come to room temperature.
Mix the dry ingredients in a medium bowl by whisking the all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
Mix the wet ingredients which includes the egg yolks, whole milk, cornmeal, melted butter, and sourdough starter in a bowl and set aside.
Add a pinch of salt to the egg whites and whip until white and foamy. Slowly add the granulated sugar while whisking. Continue to beat until medium to firm peaks form.
Mix the wet ingredients into the middle of the bowl with the dry ingredients. Be sure not to overmix.
Fold the whipped egg whites into the batter in two batches.
Griddle the pancakes in a frying pan on the range.