Makes: 4 servings
Time: 20 to 30 minutes
Cornmeal is often used alongside all-purpose flour, but use it alone for a heartier and more flavorful pancake. To sweeten these, add a bit of sugar or molasses to the batter or top with honey or compote. To make them savory, swirl in chopped herbs or cheese. These are naturally gluten-free and easily become vegan if you replace the milk with unflavored soy or nut milk or even fruit juice.
1. Combine the cornmeal, salt, and 1½ cups boiling water in a bowl, stir, and let it sit until the cornmeal absorbs the water and softens, 5 to 15 minutes, depending on what grind you use.
2. Place a large skillet or griddle (preferably nonstick) over medium heat. While it warms up, stir the oil into the cornmeal mixture, then add the milk, a little at a time (don’t start with more than ¼ cup), until the batter is spreadable but still thick.
3. When the pan is hot, coat it with a teaspoon or so of oil and let the oil heat up. Spoon out the batter and cook until bubbles form on the top and burst, 3 to 5 minutes (they may stick to the pan slightly if you’re not using a nonstick skillet), then flip and cook until the other side is golden. Serve immediately or keep warm on an ovenproof plate in a 200°F oven while you cook the rest.
OLIVE OIL–CORNMEAL PANCAKES A bit more assertive, whether you prefer them sweet or savory: Use olive oil in the batter as well as for frying. Add a tablespoon of grated citrus zest to the batter and replace half of the milk with fresh orange juice or add ¼ cup grated Parmesan cheese and a teaspoon each of fresh thyme and cracked black pepper.
CORNY CORNMEAL PANCAKES Best at the height of summer, when nothing beats fresh corn: Use a sharp knife to cut the kernels off 1 ear of corn; this should make about ¾ cup. Gently fold the kernels into the batter before adding it to the pan.
CORNMEAL PANCAKES WITH VANILLA AND NUTS Good with honey or completely on its own: Add ¾ cup of your favorite nuts and 1 teaspoon vanilla extract to the batter.
CORNMEAL PANCAKES WITH BACON AND BANANAS A powerhouse breakfast: Fry 6 strips of bacon in a skillet; chop the bacon and reserve the fat. Add ½ cup mashed overripe banana (about ½ medium banana) and fold it into the batter in Step 2. Fry the pancakes in the bacon grease and sprinkle each pancake with a tablespoon or so of chopped bacon before flipping.
BLUE CORN PANCAKES This is a tiny bit sweeter, but mostly a fun visual switch: Use blue cornmeal instead of yellow (making sure it’s still fine or medium ground). If you like, dot the pancakes with fresh blueberries after adding them to the griddle.
PEACH AND CORNMEAL PANCAKES These have a mild sweetness: Pit and roughly dice 2 ripe peaches or about 1½ cups’ worth; you can remove the skin if you’d like, but it isn’t necessary. (You can also use thawed frozen peaches.) Gently stir the peaches into the batter. Sprinkle a teaspoon or so of brown sugar onto each pancake before flipping.