Name: Cornmeal Pancakes with Brown Butter and Warm Maple Syrup
Yield: 4 SERVINGS
Cuisine: Southern
Ingredients: ¾ cup John Haulk grits, pulsed in a blender to create a fine grind; ¾ cup all-purpose flour; 2 tbsp. granulated sugar; 1 tsp. baking powder; ½ tsp. baking soda; ¾ tsp. kosher salt; 1¼ cup buttermilk; 2 large eggs; 3 tbsp. unsalted butter, melted and cooled; 1 tsp. vanilla extract; 4 tbsp. unsalted butter; ½ cup maple syrup; Optional: Fresh berries or sliced peaches

At Herons, the Michelin-recommended restaurant at the Umstead Hotel and Spa in Cary, North Carolina, an heirloom corn variety known as John Haulk lies at the heart of some of the kitchen’s signature dishes. These cornmeal pancakes showcase the unique flavor profile of the grain, which is available for purchase from Anson Mills. “The pancakes lean into the natural sweetness and toasted flavor of heirloom dent corn, delivering crisp edges and soft centers,” says executive chef Steven Devereaux Greene. Finished with brown butter and warm maple syrup, they make a rich yet simple breakfast.

Note: The John Haulk grits are a coarse grind. You can easily pulse them in a blender to make the finer grind required by these pancakes. Otherwise, you can substitute them with Anson Mills Antebellum Fine Ground Yellow Grits, a blend that includes John Haulk corn.

Read more about the families and chefs farming heirloom varieties at Umstead Hotel and Spa here.

Preparation

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and kosher salt.

In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter may look slightly lumpy; this is fine. Let it rest for 10–15 minutes so the cornmeal can fully hydrate.

Place a nonstick skillet or griddle over medium heat and allow it to heat for 2–3 minutes. Lightly butter the surface. To test if it’s ready, sprinkle a few drops of water on the pan; if they sizzle and evaporate, it’s ready.

Pour about ¼ cup of batter per pancake onto the pan. Cook until bubbles form on the surface and the edges begin to set, about 2–3 minutes. Flip carefully and cook for another 1–2 minutes until golden brown. Adjust heat as needed to avoid burning.

In a small saucepan, melt 4 tbsp. butter over medium heat. Continue cooking, swirling occasionally, until the butter foams, then turns golden brown and smells nutty, about 3–5 minutes. Watch closely once it has browned, as it can burn quickly. Remove from heat immediately.

Stack pancakes and drizzle with warm maple syrup and brown butter. Top with fresh fruit if desired.