Hearty Cornmeal Pancakes with Cinnamon & Walnuts

This morning I woke up to about two inches of lovely, fluffy snow covering the ground and clinging to the tree branches.  We haven’t had much snow here in Western Massachusetts this winter and I was just thrilled when I opened my shades to such splendor!

Winter 2016  - My Yellow Farmhouse.com

These trees have grown sooo much since we moved here in 2004.

Winter 2016 - My Yellow Farmhouse.com

Sophie, the stray cat, lives in the barn.

Padding around the kitchen in my favorite red plaid slippers, I decided a hearty, and delicious, breakfast was in order on this lovely snowy morning.  Hearty Cornmeal Pancakes with Cinnamon and Walnuts fit that bill perfectly – and they were one of my sons absolute favorites for breakfast when they were growing up.

Photographing something as bland as pancakes is a real challenge, so I came up with the idea of thickening the maple syrup.  Otherwise the syrup would disappear into the pancakes, which would result in a very boring photo. First I boiled the syrup… but that didn’t make it thick enough.  So I added a bit of cornstarch, mixed in water.  Still not thick enough…  A bit more cornstarch and water was added, then I got caught up doing something else.. and forgot the maple syrup boiling away. (The older I get, the more forgetful I get..)

The end result of my forgetfulness was a REALLY thick syrup which photographed beautifully and I was happy with the results.  However, I was a bit less happy a few minutes later, once the unused portion of thickened syrup cooled and stuck to the pan with an vigorous tenacity!  (If this ever happens to you, just add water, heat to a boil and allow to sit for a while.)

Recipe makes about 12 small pancakes – enjoy!

small red heart

INGREDIENTS   

  • 1 cup yellow cornmeal
  • 2 Tbs. sugar     ++  You can substitute brown sugar
  • 1 tsp. salt
  • 1 cup boiling water
  • ½ cup flour
  • 2 tsp. baking powder
  • 1 tsp cinnamon
  • 1 egg
  • ½ cup milk
  • 2 Tbs. butter, melted
  • 1/2 cup chopped walnuts

METHOD

Mix 1 cup cornmeal, 2 Tbs sugar and 1 tsp. salt in a large bowl.  Add 1 cup boiling water and stir briefly.  Cover bowl and let stand for 10 minutes.  ++  I usually put a dinner plate on top.

After 10 minutes add ½ cup flour, 2 tsp. baking powder, 1 tsp cinnamon to the softened cornmeal. In a small bowl, beat 1 egg, 1/2 milk and 2 Tbs butter until smooth and add to bowl. Stir ingredients quickly until just combined.  Add 1/2 cup chopped walnuts.

Heat a buttered skillet over medium heat.  (I use an electric skillet, which I love, because the heat is even throughout.)

++  I suggest using a 1/4 cup measure so each pancake is about the same size.

Cook pancakes until bubbles form on the surface and edges appear dry, then flip and cook just a bit little longer.

Hearty Cornmeal Pancakes with Cinnamon and Walnuts are especially delicious with a side of bacon and lots of maple syrup.   ; o )

 

24 thoughts on “Hearty Cornmeal Pancakes with Cinnamon & Walnuts

    • I love your idea of those ‘sides’ – that menu reminds me a bit of the Sugaring Off parties I used to go to in Quebec, where they’d also serve Oreilles de Crisse.
      I can NOT believe I found info. about those online… simply because the translation means ‘Christ’s Ears’ and I thought that name was only a colloquialism! “Oreilles de crisse is a traditional Quebec dish consisting of deep-fried smoked pork jowls. It is generally served in cabanes à sucre in spring time, traditionally topped with maple syrup”. They are sooo yummy!! Have you ever eaten them? I haven’t had one in decades…. maybe I need to head up to Quebec soon for sugaring time!! ; o )

    • Today I made myself pancakes with walnuts and choc. chips – – I think I’m in what we could call ‘My Pancaked Period’. (Hey, if Picasso had his ‘blue period’, I can have my ‘pancake period !)

  1. Ha! Looks like you’re having what we’re having — the snow! Ours is finally melting and winter brown is returning, but it was lovely white for almost a week.

    I haven’t ever tried making cornmeal pancakes, but who can resist cinnamon and walnuts?! YUM!

    • Because the cornmeal softens for 10 minutes, after the boiling water is poured over it, these pancakes have a great texture. And thanks for your sweet comments about the photos – it is true that mistakes often turn out fine… I’ve sure learned that when making popovers… and forgetting to lower the temperature!! ; o )

  2. I don’t really care how you did it, Cecile. That is one mighty fine looking dish of pancakes and syrup! Easy to see why they were a favorite of your son. I had to laugh when I read your suggestion for cleaning a scorched pan. Mom taught me that trick umpteen years ago, back when my stove burners had 2 settings: “Off” and “Roar”.

  3. Hey Cecile, I’m so happy to see you! First of all, your trees are beautiful. We are looking at buying some new trees this Spring to start the growing process. It gives me tree envy to see yours! Now those pancakes look just about perfect! I’d love them for a breakfast for dinner night!

    • Don’t you just love trees!? They’re beautiful, the provide shade and the birds and other animals love them. A few years ago a lost a HUGE old oak tree. To take its place I planted two maple trees… I think this spring will mark their third year and they’re already getting big – and beautiful. I forgot to mention when I dropped by your blog a few minutes ago how much I love the view you’re going to have at your new place.

      If you ever get a spare minute, check out this post… which shows the view we had of the St. Lawrence River when we owned are farm… plus some other cool things… like our horse and my gardens.https://myyellowfarmhouse.com/2014/01/29/going-through-some-photos-sharing-a-few/

  4. I’ve never had cornmeal cakes before but they certainly look good, especially with the added walnuts. BTW, you certainly were clever getting a great photo…smarter than the average girl. 😀

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