Cornmeal Pancakes With Vanilla And Pine Nuts Recipes

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CORNMEAL PANCAKES WITH VANILLA AND PINE NUTS



Cornmeal Pancakes With Vanilla and Pine Nuts image

Provided by Mark Bittman

Categories     brunch, dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : @context http, Calories 413, UnsaturatedFat 16 grams, Carbohydrate 51 grams, Fat 20 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 265 milligrams, Sugar 3 grams

CORNMEAL PANCAKES



Cornmeal Pancakes image

Provided by Florence Fabricant

Categories     breakfast, easy, quick, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 cup all-purpose flour
1/2 cup white cornmeal, preferably stone-ground
1/2 teaspoon baking powder
1 tablespoon sugar
Pinch of salt
1 egg
2 tablespoons melted butter
1 cup milk
Soft butter for greasing skillet or griddle and for serving
Warm maple syrup

Steps:

  • Mix flour, cornmeal, baking powder, sugar and salt in a bowl.
  • Beat the egg with the melted butter and milk. Stir into the dry ingredients. The batter should not be perfectly smooth.
  • Heat a griddle or skillet, and brush with butter. Drop a generous tablespoonful of the batter into the pan, cook over medium heat until lightly browned, turn and brown the other side. If this first pancake turns out well, put it on a warm serving platter. But often, the first pancake serves to season the pan and does not brown evenly. It is best discarded before getting on with cooking the rest. Brush more butter on the griddle or skillet as needed.
  • Serve the pancakes with butter and maple syrup.

CORNMEAL PANCAKES



Cornmeal Pancakes image

These buttermilk pancakes owe their incredible texture to cornmeal and whipped egg whites.

Provided by Food Network Kitchen

Time 35m

Yield 4 (makes about 16 pancakes)

Number Of Ingredients 13

3/4 cup all-purpose flour (see Cook's Note)
1/2 cup cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon fine salt
1/8 teaspoon baking soda
1/8 teaspoon freshly grated nutmeg
2 large eggs, separated and at room temperature
1 1/2 cups buttermilk, at room temperature
4 tablespoons unsalted butter, melted, plus more for the skillet
1/2 teaspoon pure vanilla extract
Blackberries, for serving
Maple syrup, for serving

Steps:

  • Preheat the oven to 200 degrees F.
  • Whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda and nutmeg in a large bowl. Whisk together the egg yolks, buttermilk, melted butter and vanilla in a medium bowl. Whisk the buttermilk mixture into the flour mixture until just combined to make a thick batter.
  • In another bowl, whip the egg whites until they hold soft peaks. Use a rubber spatula to fold the whites into the batter just until no white streaks remain.
  • Heat a large nonstick skillet over medium heat and brush lightly with butter. Working in batches, drop about 1/4 cup batter per pancake into the skillet. Cook until bubbles form on the tops of the pancakes and the undersides are golden brown, about 2 minutes. Flip and continue to cook until the pancakes are cooked through, about 1 minute more. Transfer the cooked pancakes to the oven to keep warm and continue to make more pancakes, brushing the skillet with butter as needed, until all the batter has been used. Serve the pancakes with blackberries and maple syrup.

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