Pancakes are awesome. I don’t know many people who would deny that assertion, but those who do can just find another recipe because today we will be doing pancakes. I find a lot of times that pancakes are too sweet and lack some real texture and depth of flavour. Today we will solve this by doing cornmeal pancakes with a smokey maple syrup and some toasted pine nuts for texture.
1 & 1/2 Cups of Cornmeal
1 tsp Salt
1/2 cup Milk
2 tbs Olive Oil
1 tsp Vanilla Extract
1 & 1/2 Cup Maple Syrup
1 Cup Pine Nuts
The Pancakes: Pre-heat your oven to 200 and in a oven safe sauce pan add the cornmeal, salt and 1.5 cups of boiling water. After about 7 or 8 minutes the cornmeal will soften and take on the water and create almost a polenta-like texture. Remove the sauce pan from the oven and slowly add in your milk while whisking the cornmeal you don’t want the batter to become too thin as the batter should really be the consistency of normal pancake batter. Then mix in your oil and vanilla extract. On a medium heat griddle that has been oiled the batter should be ladled on just like a normal pancake. As the pancake cooks small pours will form on the uncooked side. When those pours form and stay it is time to flip the pancake. Once both sides are golden brown you are done.
The Syrup: This is super easy. In a bowl add your syrup and your smoked sea salt and whisk until the salt has dissolved into the syrup.
The Pine Nuts: In an oiled pan on low/medium heat keep the nuts moving and it should only take about 3 minutes as long as you don’t crowd the pan too much. Once they are done toss the nuts with some sea salt.
Putting it together: This is easy, stack your pancakes, pour your syrup and garnish with your nuts.**
*This salt is the absolute best for adding smoky flavours to your food fast but be aware it’s potent.
***Also far be it from me to not mention Johnny Cakes from The Soprano’s and the power of his cornmeal pancakes on Vito.