Cornmeal Pancakes with Vanilla and Pine Nuts
from New York Times, January 2011
Ingredients |
1 1/2 cups fine or medium cornmeal
1/2 cup milk, or more as needed
2 Tbsp vegetable oil or olive oil, plus more for frying
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How to Make It |
Heat the oven to 200 degrees. 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 2 Tbsp oil, the vanilla and the pine nuts.
Put a large skillet or griddle over medium heat. When a few drops of water begin to dance on its surface, add a thin film of oil and let it become hot. Spoon out the batter, making any size pancakes you like. Cook until bubbles form on the tops and burst and the underside is golden brown, 3 to 5 minutes; turn and cook the other side until golden. You may have to rotate the cakes to cook them evenly, depending on the heat source and pan.
As they finish, transfer them to a plate in the oven while you cook the remaining batter.
Serve with honey.
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