This week’s BM theme is flatbreads and pancakes. Recently, I have been doing some reorganizing in my house. A friend of mine was helping me move a broken bookcase out of my spare room and she saw my piles of food magazines and innocently asked if I wanted to keep them as I have been throwing out lots of stuff in my reorganization. Are you kidding me? Throw away a food magazine full of enticing recipes just waiting for me to find the time to try them out? So of course I had to justify to myself keeping all my food magazines.
As I browsed through a Cooking Light Magazine from October 2002, I saw these pancakes that fit into my BM theme and they had a star next to them, so I had intended to try them anyway. We from the Caribbean love cornmeal so I knew I would love this traditional Puerto Rican recipe…and I wasn’t disappointed.
Tortitas de Maiz
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 9 pancakes
- 1 cup lowfat milk
- 1 1/2 cups yellow cornmeal
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 3 eggs
- non stick spray, for frying
Bring the milk, sugar and salt to a boil with 1 cup water.
Reduce heat to medium. Using a whisk, slowly add the cornmeal a little at a time, while whisking constantly to avoid lumps. (Due to the nature of cornmeal, it will not be smooth. You just want it to be lump free.) Remove from heat and leave 10 minutes to cool.
Add vanilla and eggs and whisk well until thoroughly combined.
Heat a skillet and spray with non stick spray. Spray a 1/3 measuring cup with non stick spray. Using measuring cup, place a scoop of batter in the pan. It will be in a lump. Using the back of a spatula, carefully flatten into a pancake. You may have to put a little water on the back of the spatula, so it does not stick to the batter.
Cook on medium heat until golden brown on both sides, about 2-3 minutes on each side.
Enjoy for breakfast with coffee.
Since this recipe was in a Cooking Light magazine, I believe some adjustments were made from the traditional preparation. Whole milk would be used and most likely, they would be fried in butter or oil.
The author stated these can be eaten with syrup, but I found the syrup unnecessary as they were sweet, soft and delicious on their own. Unlike regular pancakes, the filling inside is cooked cornmeal. It is soft and moist and doesn’t need the syrup. Additionally, since the batter already has so much sugar, I think syrup would make them too sweet. However, I believe the author was trying to give ode to the American style of eating pancakes, rather than they be traditionally eaten with syrup.
Tortitas de Maiz – Puerto Rican Cornmeal Pancakes