Cornmeal Pancakes

Adapted from All Recipes


  • 3/4 cup finely ground blue or regular cornmeal
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 cup boiling water
  • 1 beaten egg
  • 1/2 cup milk or buttermilk
  • 2 tablespoons butter, melted
  • 3/4 cup unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup pine nuts, toasted (optional)


  1. In a medium bowl, mix together the cornmeal, salt and sugar.
  2. Stir in the boiling water until all of the ingredients are wet.
  3. Cover, and let stand for a few minutes.
  4. In a measuring cup, combine the milk, egg and melted butter.
  5. Stir the milk mixture into the cornmeal mixture.
  6. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk.
  7. Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter (I like to use a combo of butter and oil).
  8. Use about 1/4 cup of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden.