Cornmeal Pancakes with Vanilla and Pine Nuts
(from Rachellovesdogs’s recipe box)
Source: The Minimalist
Serves 4 peopleCategories: Main
Ingredients
- 1 1/2 cups fine or medium cornmeal
- 1 teaspoon salt
- 1/2 cup milk, or more as needed
- 2 tablespoons vegetable or olive oil, plus more for frying
- 1 teaspoon vanilla extract
- 1/2 cup pine nuts
- Honey, for serving
Directions
- 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 tablespoons oil, the vanilla and the 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 let it become hot.
-
Spoon out the batter, making any size pancakes you like. Cook until bubbles 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. 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.