Serious Eats: Recipes
Sunday Brunch: Cornmeal Pancakes with Honey, Salt and Cracked Black Pepper
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)