Cornmeal Pancakes With Vanilla and Pine Nuts Recipe (2024)

For a lighter cake add an egg yolk to the corn meal mixture and fold in one beaten egg white with 1 teaspoon of baking powder. Can use melted butter instead of oil. Do not mess around with the oven but serve them hot off the griddle. Use fresh water ground cornmeal, white or yellow, if possible.

This is a variation on traditional Rhode Island "Johnny" or "journey" cakes, best made with white dent cornmeal, boiling water, and a little sugar/salt to taste, cooked on a griddle, served with maple syrup and butter. Variations possible, as here. Supposedly originated with Native Americans. Re how it holds together, think polenta. For more info direct from a grist mill still in operation: http://www.nytimes.com/1981/07/15/garden/johnnycake-is-traditional-and-c...

This was very thin and crisp and didn't look at all like the photo. However I was pairing it with the chicken and fennel dish so it was fine, almost like a crisp polenta. Not sure where that photo came from but it wasn't from this recipe.

Agree, this looks nothing like the picture and is very difficult to handle. Also too salty. Did anybody test cook this recipe? If these are just johnny cakes just say so and provide appropriate directions and expectations.

This wasn't my favorite, although it was better than I thought as I made the batter. These are fried Johnny cakes, not pancakes. The salt didn't bother me, as I thought the maple syrup paired nicely. But they're not pancakes - I wouldn't make them again.

Ruined pancake Sunday. Wish I had read the comments. The batter is more like pizza dough.

Terrible recipe. Needs egg, baking powder, sugar. Turned out nothing like the photo. Tasted like gritty, salty oatmeal. Ruined pancake Saturday.

Terrible recipe. Tasted like gritty salty oatmeal. Looked and cooked nothing like the picture. Ruined pancake Saturday.

Very disappointing. Had to quickly substitute another recipe. Added three times the milk and still too dense. Definitely not what I think of as a pancake.

Recipe bombed bigly. Rubbery and flat. Dashed my hopes and dreams of having pancakes.

Served with avocado, a fried egg, and salsa. Very pleased with how it turned out. Spread some honey over another one for dessert.

Yummy! I used walnuts instead of pine nuts. Otherwise, I followed the recipe as written and was delighted with the results. My pancakes even looked like the photo. I'll make them again!

Use the grind of dried maize we had in the pantry, and it was too coarse of a grind. So I ended up making this as a big pan pancake baked halfway on the stove, and halfway in the oven, and used the rendered fat from the side of bacon to both the batter, and to cook it. I will continue to experiment with different grinds, but we thought this was really tasty, especially with a side of bacon and homemade peach jam.

Terrible recipe. Do not bother with this one. Pancakes turned out very thin and hard to deal with. Taste does not redeem the lack of tastiness and correct pancake texture.

Followed recipe to a tee. Both my husband and nephew loved it. Didn’t look like the picture at all but so delicious. Would make it again!

Terrible recipe. Too runny. Had to pour off lots of liquid. Stuck to pan. Didn’t login like picture at all. Waste of ingredients

Pretty awful outcome entirely dependent on cornmeal grind and technique (ie plan to ruin your first batch when you discover that your mix is too milky and you cant just rectify with more cornmeal). Glues to griddle like cement. I pitched this.

At first, we didn’t love this. However, we tried it with a variety of condiments and found that it sang with a hot pepper jelly. The combination of heat and sweet worked really well with the graininess and flavor of the cakes.Would also suggest making smaller rather than larger cakes with this recipe. With the pepper jelly, they could be a good side for a variety of other things.

Appreciated suggestion to mix baking powder w an egg white. Still found these cakes quite crumbly requiring extra butter when cooking.

If you are expecting these to be similar to the typical 'Sunday morning' pancakes, you will be disappointed. I used a fine-grind cornmeal, and it took a while to get the consistency correct (I added more milk then suggested, and it was still at a loose, spreadable consistency), but cooked on a cast iron griddle and spread with some winter-white honey, they were delicious. I did not find they needed any leavening agents. They freeze well, also. Gluten-free without the starches and gums!

I added an egg yoke and the beaten white, but forgot the suggested baking powder, But it still was very good. Next time I’ll try eating blueberries.