Crispy outside and creamy inside, an easy and rewarding recipe of polenta pancakes. Delicious as a side dish or served “solo” with a choice of topping.
Yield: 4-6 servings
Time: 40 minutes
Ingredients:
- 1/2 cup (80 g) medium ground yellow cornmeal (polenta cornmeal)
- salt
- 1 1/2 cup (180 g) all-purpose flour
- 1 tsp baking powder
- 2 large eggs, beaten
- 1 cup (240 ml) milk or more as needed
- olive oil for frying
- 1 1/2 cup (355 ml) water
- 1/2 Tbsp salt
Preparation:
Add 1 1/2 cup (355 ml) water and 1/2 teaspoon salt to a medium-size saucepan. Drizzle in the cornmeal while stirring to avoid clumps. Bring to a boil over medium heat whisking constantly for about 20 minutes. If cornmeal starts to splatter too much, reduce the heat. Set aside and let it cool.
Once the cornmeal has cooled down, add flour, baking powder, salt, and the beaten eggs. Add the milk, little by little until the cornmeal mix has the consistency of a batter. Add more milk if necessary. Set aside.
It is best to fry one pancake first. Cornmeal density varies from brand to brand and pancakes can fall apart when frying and turning them. Add a bit more flour or reduce the milk amount.
Heat about 1-2 tablespoons of olive oil in a frying pan over medium-high heat. Add 2-3 tablespoons cornmeal batter and cook it until lightly browned on one side, about 3-5 minutes. Turn it on the other side and cook it for 2-3 minutes longer. If pancakes brown to quickly lower the heat a bit. Place pancakes on a plate and keep them warm until serving.
