Cornmeal Pancakes With Vanilla and Pine Nuts
Updated Oct. 26, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups fine or medium cornmeal
- 1teaspoon salt
- ½cup milk, or more as needed
- 2tablespoons vegetable or olive oil, plus more for frying
- 1teaspoon vanilla extract
- ½cup pine nuts
- Honey, for serving
Nutritional analysis per serving (4 servings)
423 calories; 20 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 7 grams polyunsaturated fat; 53 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 7 grams protein; 273 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 200 degrees. Combine the cornmeal, salt and 1½ cups boiling water in a bowl and let it sit until the cornmeal absorbs the water and softens, 5 to 10 minutes.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
For a lighter cake add an egg yolk to the corn meal mixture and fold in one beaten egg white with 1 teaspoon of baking powder. Can use melted butter instead of oil. Do not mess around with the oven but serve them hot off the griddle. Use fresh water ground cornmeal, white or yellow, if possible.
This is a variation on traditional Rhode Island "Johnny" or "journey" cakes, best made with white dent cornmeal, boiling water, and a little sugar/salt to taste, cooked on a griddle, served with maple syrup and butter. Variations possible, as here. Supposedly originated with Native Americans. Re how it holds together, think polenta. For more info direct from a grist mill still in operation: http://www.nytimes.com/1981/07/15/garden/johnnycake-is-traditional-and-c...
This recipe varies according to the cornmeal used. It works GREAT with regular supermarket Quaker yellow cornmeal, but didn't work so well with Bob's Red Mill organic.
I used melted butter instead of oil, and pecans instead pine nuts. Also, I added 1 tsp baking powder and it turned out delicious! I've tried adding an egg, but prefer it without. People love these! They're now my go-to GF pancake recipe.
If you make these do budget time to then throw them away and buy breakfast for your family somewhere else. I think I can see the appeal but they are way way to salty- if I did it again I’d use a pinch not a teaspoon.
Threw the first one out, thinking it was a dud. The rest of them were the same. The taste was not good, like eating a cornmeal slurry.
Terrible recipe. Needs egg, baking powder, sugar. Turned out nothing like the photo. Tasted like gritty, salty oatmeal. Ruined pancake Saturday.
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