As an extension of her article, ‘The Other Side of the Pancake’ in our Perspectives Issue, writer and cook extraordinaire Julie Mondor shares her own pancake creation dubbed the ‘Island Cornmeal Pancake.’
Island Cornmeal Pancakes
Here’s one of my own pancake recipes, inspired by my love for Caribbean food. The cornmeal is a nod to the Jamaican festival dumpling. The pineapple and coconut make it sunny. The rum makes everything irie.
Pancakes
1 and 1/3 cups all-purpose flour
2/3 cups of fine cornmeal
2 tbsp brown sugar
1/2 cup of unsweetened shredded coconut
4 tsp baking powder
1 tsp salt
1 tbsp cinnamon
1/2 tsp nutmeg
2 eggs
1 and 1/3 cups milk
1 tsp vanilla extract
2 tbsp coconut oil, melted coconut oil for frying
Topping
2 ounces of amber rum
4 dry allspice berries (or 1/2 tsp ground allspice if you can’t find whole)
1 ounce of orange juice
juice from 1/2 lemon
1/2 pineapple, sliced into 1-inch pieces
1 tbsp grated ginger
1 tsp grated orange zest
2/3 cup maple or table syrup
Mix together flour, cornmeal, salt, baking powder, and sugar and spices in a bowl.
In a separate bowl, mix milk, eggs, coconut and vanilla. Gently incorporate the dry ingredients into the wet ingredients. Stir in melted coconut oil and set batter aside. If the batter seems too thick, add a little more milk.
In a frying pan on medium-high heat, sauté the pineapple until it begins to soften and caramelize. Pour in the rum and cook off the alcohol. Add the ginger, allspice, orange zest and orange and lemon juice and sauté for a few minutes more. Turn the heat down to medium and add the syrup and warm through. (You can keep this topping warm in a saucepan, wash the frying pan and use it to cook the pancakes.)
Heat 1 tablespoon of coconut oil in a skillet over medium-low heat. Drop a ladle-full of batter per pancake into the pan and cook until golden brown on both sides. When the surface of the batter starts to bubble, that’s when you can usually tell it’s ready to flip. Melt more coconut oil as needed while frying the pancakes.
Spoon the pineapple-rum topping onto the pancakes and sprinkle with shredded coconut.
As an extension of her article, 'The Other Side of the Pancake' in our Perspectives Issue, writer and cook extraordinaire Julie Mondor shares her own pancake creation dubbed the 'Island Cornmeal Pancake.'
Island Cornmeal Pancakes
Here’s one of my own pancake recipes, inspired by my love for Caribbean food. The cornmeal is a nod to the Jamaican festival dumpling. The pineapple and coconut make it sunny. The rum makes everything irie.
Pancakes
1 and 1/3 cups all-purpose flour
2/3 cups of fine cornmeal
2 tbsp brown sugar
1/2 cup of unsweetened shredded coconut
4 tsp baking powder
1 tsp salt
1 tbsp cinnamon
1/2 tsp nutmeg
2 eggs
1 and 1/3 cups milk
1 tsp vanilla extract
2 tbsp coconut oil, melted coconut oil for frying
Topping
2 ounces of amber rum
4 dry allspice berries (or 1/2 tsp ground allspice if you can’t find whole)
1 ounce of orange juice
juice from 1/2 lemon
1/2 pineapple, sliced into 1-inch pieces
1 tbsp grated ginger
1 tsp grated orange zest
2/3 cup maple or table syrup
Mix together flour, cornmeal, salt, baking powder, and sugar and spices in a bowl.
In a separate bowl, mix milk, eggs, coconut and vanilla. Gently incorporate the dry ingredients into the wet ingredients. Stir in melted coconut oil and set batter aside. If the batter seems too thick, add a little more milk.
In a frying pan on medium-high heat, sauté the pineapple until it begins to soften and caramelize. Pour in the rum and cook off the alcohol. Add the ginger, allspice, orange zest and orange and lemon juice and sauté for a few minutes more. Turn the heat down to medium and add the syrup and warm through. (You can keep this topping warm in a saucepan, wash the frying pan and use it to cook the pancakes.)
Heat 1 tablespoon of coconut oil in a skillet over medium-low heat. Drop a ladle-full of batter per pancake into the pan and cook until golden brown on both sides. When the surface of the batter starts to bubble, that’s when you can usually tell it’s ready to flip. Melt more coconut oil as needed while frying the pancakes.
Spoon the pineapple-rum topping onto the pancakes and sprinkle with shredded coconut.
