Cornmeal Pancakes With Vanilla and Pine Nuts

1. 1

   Heat the oven to 200 degrees.

2. 2

   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.

3. 3

   Stir in the milk, a little at a time, until the batter is spreadable but still thick.

4. 4

   Stir in 2 tablespoons oil, the vanilla and the pine nuts.

5. 5

   Put a large skillet or griddle over medium heat.

6. 6

   When a few drops of water dance on its surface, add a thin film of oil and let it become hot.

7. 7

   Spoon out the batter, making any size pancakes you like.

8. 8

   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.

9. 9

   You may have to rotate the cakes to cook them evenly, depending on the heat source and pan.

10. 10

    As they finish, transfer them to a plate in the oven while you cook the remaining batter.

11. 11

    Serve with honey.

* Per serving · 4 servings · Values may vary.

No additional tips available.