Cornmeal Pancakes with Vanilla & Pine Nuts
Two weeks have passed since we've had pancakes on the weekend. Pretty sure that's a record in this house, since we are known to frequent weekends with pancakes. Is it possible for your body to go through maple syrup withdrawal? I think I'm experiencing this. Correction, was experiencing this. I've eaten said pancake and restored the maple syrup levels in my bloodstream.
Today's pancake is not your typical pancake. There are no eggs, sugar, flour or baking powder present in the recipe. Instead, it more resembles a polenta cake. Mmmm, hello cornmeal. Yep, cornmeal pancakes with vanilla and pine nuts. Crazy combination, but thanks to the creative mind of Mark Bittman and the NY Times, I'm able to start my morning off right! Great flavour and texture to boot. I love me a good pancake.
Cornmeal Pancakes with Vanilla & Pine NutsIngredients:
1 1/2 cup fine or medium cornmeal
1 tsp salt
1/2 cup milk
2 Tbsp olive oil, plus more for pan
1 tsp vanilla
1/2 cup pine nuts
maple syrup or honey for serving
Heat oven to 200F.
Combine the cornmeal, salt and 1 1/2 cups boiling water in a bowl and let it sit until the cornmeal absorbs the water and softens, 5 to 10 minutes.
Stir in the milk, a little at a time, until the batter is spreadable but still thick. Stir in the oil, vanilla and pine nuts.
Put a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of oil and allow it to become hot. Spoon out batter in 1/4 cup portions. Cook until bubble form on the top and burst, and the underside is golden brown, 3 to 5 minutes; turn and cook on the other side until golden. As they finish, transfer them to a plate in the oven while you repeat with the remaining batter.
Serve with maple syrup or honey. (I vote maple syrup all the way)
recipe courtesy Mark Bittman