Hearty Cornmeal Pancakes with Cinnamon and Walnuts

If you wish to see photos with this recipe, I've included a link at the end of the post

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.

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.

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bon appetit