We got the idea for these pancakes from The Compound Restaurant in Santa Fe, New Mexico, where hot polenta-mascarpone pancakes were the perfect finale to a delicious dinner. They also make a terrific breakfast.
Active time: 20 min Start to finish: 20 min
Recipe information
Total Time
20 min
Yield
Makes 4 (breakfast) or 6 (dessert) servings
Ingredients
For syrup
For pancakes
Preparation
Make syrup:
Step 1
Simmer maple syrup and dried fruits in a saucepan, uncovered, until fruits are plumped, about 5 minutes.
Step 2
Remove from heat and stir in juice.
Make pancakes:
Step 3
Preheat oven to 250°F.
Step 4
Whisk together flour, cornmeal, baking powder and soda, sugar, and salt.
Step 5
Whisk together cream cheese and eggs in a large bowl and gradually whisk in milk until smooth. Add flour mixture and whisk until just combined.
Step 6
Heat a large griddle over moderate heat until hot enough to make drops of water scatter over its surface, then brush with some butter.
Step 7
Spoon tablespoons of batter onto griddle, without crowding, to form 2 1/2-inch cakes. Cook pancakes 1 to 2 minutes on each side, or until golden and puffed. Transfer to a baking sheet and keep warm in oven. Make more pancakes in same manner, brushing griddle with butter for each batch.
Step 8
Serve pancakes in stacks with syrup.
