Cornmeal is a wonderful, versatile ingredient that can be made into both sweet and savory creations. These pancakes take advantage of that versatility, making a dish both sweet and savory and allowing the cornmeal to be the standout ingredient of the dish. As with all pancakes, the toppings are an essential component. Try these pancakes with a variety of different honeys and salts to see which ones you like the most.
The amount of corn kernels you add to this dish is personal preference; I find that a small handful is the ideal amount. When making these pancakes I prefer to make them on the smaller side and serve up more per plate.
About the author:
Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
- 6 ounces (1 cup) yellow cornmeal
- 2 tablespoons honey
- 1 cup boiling water
- 2.5 ounces (1/2 cup) flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 egg
- 1/3 – 1/2 cup frozen corn kernels
- 2-4 tablespoons of butter, for the griddle
- honey for drizzling
- cracked black pepper and coarse sea salt for sprinkling
Combine cornmeal and honey in a heatproof bowl, boil water and add to honey/cornmeal mixture. Cover and let sit for ten minutes.
Mix flour, baking soda and salt until combined. In a separate container, beat egg and milk together. Once cornmeal mixture has sat for ten minutes, combine wet and dry ingredients and fold in softened cornmeal. Add desired amount of frozen corn kernels.
Preheat griddle over medium high heat. Melt 1/2 tablespoon of butter on griddle, and add 3 tablespoons of batter for each pancake (make sure to leave room for spreading). When bubbles begin to appear, the pancake is ready to flip. Repeat with remaining batter until all pancakes are cooked. Serve these pancakes with a drizzle of honey, cracked black pepper and coarse sea salt.