Cornmeal Pancakes With Vanilla and Pine Nuts

Page: www.nytimes.com/2011/01/19/dining/19minirex2.html?scp=4&sq=bitman%20pancakes%20cornmeal&st=cse

Cuisine: North American | Course Type: Breakfast/Brunch

(1 review)

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Recipe Review

The batter for these pancakes was very solid, no leavening agents were included in the recipe. I let the cornmeal + boiling water sit for the 10 minute suggested, and followed the recipe as written, except I omitted the pine nuts.

The result was crispy outside, and soft inside, much like fried polenta. However, the pancakes tended to soak up the oil more than I would have liked, and ones cooked without oil (or with less) stuck to the pan.

We ate these with plum syrup (homemade from a friend), and they were only OK.

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