This version of pancakes is more tender because of the vodka and uses water and buttermilk powder instead of yogurt. The cornmeal adds an awesome crunch, but make sure to buy regular grind cornmeal. The stoneground stuff is too crunchy and chewy.
6 Tbsp buttermilk powder mixed into 1 1/3 c water
1 1/2 c buttermilk
1 Tbsp vodka
1 tsp vanilla
2 tbsp butter, unsalted melted vegetable oil can be substituted (.5 oz)
2 eggs, beaten
1 tbsp sugar
1 tsp. baking powder (8 g)
1 tsp baking soda (6 g)
1-1/4 c unbleached flour (7.5 oz)
1/4 c cornmeal (1.5 oz)
1/2 tsp salt (3 g)
Combine wet ingredients in a bowl, mix thoroughly. Combine dry ingredients in a large bowl, stir to combine. Making a well in the dry ingredients, pour in the wet ingredients. Stir to combine. Do NOT over mix. The batter should be a bit lumpy. Over mixing with make your pancakes tough as mixing activates the gluten in the flour. Allow dough to rest. Add oil to cold griddle or frying pan, heat over medium heat. Wipe inside of pan with paper towel. Add approximately 1/3 c batter to the pan. Cook for 2 minutes, flip when top is bubbly and glossy. Cook for 1 minute. Serve immediately.