Corny Polenta Breakfast Pancakes
These unforgettable pancakes come from Dona Abramson of New York's Bright Food Shop. If you have leftover polenta from another dish, you can omit the first step in this recipe, and substitute three cups of cooked polenta.
INGREDIENTS | SERVES 8
- 1 cup coarse yellow cornmeal
- 2 cups boiling water
- 1¼ cups flour
- 1¼ teaspoons table salt
- 2½ tablespoons sugar
- 4½ tablespoons baking powder
- ¾ cup milk
- 2 eggs plus 1 egg white, beaten
- 5 ounces (1¼ sticks) melted butter
Make the polenta by whisking the cornmeal directly into the boiling water. It should quickly thicken to a paste. Transfer immediately to a platter or pan to cool.
Sift together flour, salt, sugar, and baking powder. In a separate bowl, whisk together milk, eggs, and melted butter.
Whisk flour mixture into egg mixture, mixing only as much as is necessary to combine. Over-mixing will toughen the cakes.
Crumble the cooled polenta into the batter, breaking up large pieces between your fingers. Adjust consistency of the batter with additional milk, if necessary, to achieve the consistency of thick oatmeal.
Cook on a hot buttered griddle, cast-iron skillet, or nonstick pan, forming 3–4 inch pancakes, cooking thoroughly on both sides. Serve with pure maple syrup.