Périgord-Style Corn Pancakes

Tourteaux

Preparation info

  • Makes About

    12

    • Difficulty

      Easy

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Ingredients

  • 1 cup [140 g] yellow cornmeal
  • 1 cup [125

Method

Combine the cornmeal and flour with the salt in a mixing bowl and dribble 4 tablespoons butter or walnut oil and the kirsch over the mixture. Add the anise seeds, milk, and the eggs and work the mixture with a large wooden spoon until it has the consistency of pancake batter.

Heat <