Thin and Crispy Pancakes

If you like thick, fluffy diner-style pancakes, these aren't for you. But, if you're looking for pancakes that are super light (almost delicate!) with lacy edges that get delightfully crispy, then you'll be into these. The polenta might seem like an odd addition, but it provides an awesome subtle bite to the pancakes that I just love.This makes a fair number of pancakes (I've never actually counted how many) but they're so thin and crispy it doesn't *feel* like you're eating that many. Happy brunching! 

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Thin and Crispy Pancakes

Serves 2Ingredients: 

• 1 cup flour 
• ¼ cup polenta
• 1 tsp baking soda 
• 1 tsp baking powder
• ¼ tsp salt
• 1 tbsp sugar
• 1 egg
• 1 ¾ cups buttermilk (can substitute 1 cup plus 6 tbsp whole milk and 2 tbsp lemon juice)
• 2 tbsp melted butter, plus more butter for cooking

Method: 

1. In a medium bowl, mix flour, polenta, baking soda, powder, salt and sugar. Set aside. 
2. In another bowl, beat egg and buttermilk, and then stir in the melted and cooled butter. Whisk wet ingredients into dry ingredients and mix until just combined - be careful not to overmix.
3. Heat a nonstick griddle or large nonstick skillet over medium heat and add additional melted butter. For silver dollar-ish sized pancakes, fill 1/4 cup measuring cup half full and drop batter onto griddle. Cook pancakes until bottoms are brown and crispy, about 2-3 minutes. Flip and continue to cook until golden brown on the bottom, about 2 minutes. Add more butter as needed to cook the remaining pancakes. Transfer to plates and serve warm with your favorite syrup.