Supreme Corn Pancake
A comforting, golden corn pancake with a delicate texture. The cornmeal is blended with hot water to create a silky dough that transforms into a crisp-edged, tender treat when pan-fried.
Story
This simple corn pancake brings out the natural sweetness of cornmeal. The trick is using hot water to gelatinize the starch, which gives the pancake its satisfying texture.
Ingredients
cornmeal
1 cup
all-purpose flour
1/2 cup
boiling water
3/4 cup
salt
1/2 teaspoon
vegetable oil
2 tablespoons, plus more for cooking
green onions
2 stalks, minced
Instructions
1
Make the dough
Place cornmeal and flour in a large bowl. Sprinkle in the salt, then slowly pour in the boiling water while stirring with a wooden spoon or chopsticks. The hot water will cook the cornmeal slightly and help bind everything together.
2
Rest the dough
Let the mixture cool until you can handle it comfortably. Knead it a few times until smooth, then cover with a damp towel and let it rest for 30 minutes. This resting time allows the cornmeal to fully hydrate and softens any grittiness.
3
Shape the pancakes
Divide the dough into 4 equal portions. Roll each into a ball, then flatten into a disk about 1/2 inch thick. Press some minced green onions into the surface if desired.
4
Cook until golden
Heat a thin layer of oil in a non-stick skillet over medium heat. Add the pancakes and cook for 3-4 minutes per side until deep golden brown and crisp around the edges. Press down gently with a spatula during cooking.
