Polenta Pancakes with Honey
- Prep Time 0:20
- Cook Time 0:10
- 30 Comments
This morning, while perusing Twitter, I discovered that today is National Pancake Day, when, most notably, one can go into any participating IHOP restaurant and get a short stack of pancakes for free.
The the last time I remember “celebrating” National Pancake Day, I was about 19 years old and accompanied by at least 10 other broke college students in the Boston area’s only IHOP, way out on Soldier’s Road in Brighton. It’s within the realm of possibility that we were not entirely sober upon consumption of our complementary flapjacks, and it is certain that we severely annoyed our server.
Now that I’m much more grown up (ha!), I enjoy these sophisticated cornmeal pancakes at home. Serve with butter and honey, or get creative and add fruit, jams or even black pepper.
- 1 cup medium or fine cornmeal $3 for 16 oz.
- 3/4 cup milk $1.50 for a pint
- 3/4 tsp salt Pantry
- 1/2 cup all-purpose flour Pantry
- 2 tbsp unsalted butter, melted, plus more butter for serving $1 for a stick
- olive, vegetable or canola oil, for frying Pantry
- honey, for serving Pantry
Total Cost of Ingredients $5.50
Put the cornmeal in a bowl. Bring 1 cup of water to a boil and pour it over the cornmeal. Stir in and let sit for 5 minutes, until soft.
Whisk in the milk, salt, flour and melted butter.
Heat a thin layer of oil in a medium frying pan over medium-hight heat.
Pour the pancakes in 1/4 cup increments into the oil (you’ll need to work in batches), and cook until the bottoms are golden-brown and the tops begin to bubble. Flip pancakes and cook on the other side until golden-brown.
Serve the pancakes hot with more butter, if desired, and a drizzle of honey.