I made and ate these pancakes at 4pm on a weekday afternoon. Afterwards, I texted the gentleman to say that I had made the best pancakes I had ever tasted, but they weren’t any left for him because I ate the whole batch. You see what this guy has to put up with?
This is another recipe from the accidental goodness chronicles. I wanted pancakes. I had figs and hazelnuts. I was short on flour so I added some cornmeal.
The figs stayed in big, ripe chunks that made some bites of these pancakes deliciously juicy. The hazelnuts provided some up-front crunch, with the cornmeal playing backup toothsomeness. They were, in the words of GLaDOS, a triumph.
Fig Hazelnut Cornmeal Pancakes
Serves 1 very hungry person or 2 sort of hungry people.
1/3 cup milk
2 tablespoons vegetable oil or melted butter (plus more for skillet)
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup flour
2 tablespoons cornmeal
1 1/2 teaspoons baking powder
3 large figs, chopped, plus extra for garnish
2 tablespoons chopped toasted hazelnuts, plus extra for garnish
In a large bowl, whisk together the egg, milk, vegetable oil or melted butter, sugar, and vanilla extract. Add the flour, cornmeal, baking powder, and salt, and whisk 2-3 times, just to begin the mixing process. Add the figs and hazelnuts and whisk another 5-7 turns or so, just until the batter comes together; the batter may and should be lumpy.
Heat a heavy cast-iron skillet over medium-low heat. Brush with vegetable oil. Using a 1/4 cup measure, dollop circles of pancake batter onto skillet. Wait until bubbles appear and pop on the surface, then flip the pancakes and cook for another minute or so. Stack pancakes and garnish with extra fig quarters and chopped hazelnuts. Serve hot with butter and maple syrup.
These can be kept warm in a slow oven for about 15 minutes before serving, but too much time in the oven will dry them out.