Cornmeal+Pancakes

These came from [|Mark Bittman’s Minimalist] column this week. Today's snow day was a perfect time to try them. Delicious. I followed the recipe exactly with one exception: I used pecans instead of pine nuts.

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.

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 (I used chopped pecans).

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.

Source: http://nyti.ms/hxzd6p Enjoy! @steelepierce 1-21-11 [|Image on Flickr]