Périgord-Style Corn Pancakes

Name: Périgord-Style Corn Pancakes (Tourteaux)
Cuisine: France
Ingredients: 1 cup [140 g] yellow cornmeal; 1 cup [125 g] white all-purpose flour; 1 teaspoon salt; 4 tablespoons melted butter or walnut oil, plus butter for the pan; 4 tablespoons melted butter or walnut oil, plus butter for the pan; 4 tablespoons melted butter or walnut oil, plus butter for the pan; 1 tablespoon kirsch (optional); 2 tablespoons anise seeds, chopped coarse with a chef’s knife; 6 tablespoons milk; 5 large eggs, beaten; powdered sugar or an assortment of fruit preserves (optional)

Tourteaux

Preparation info

Makes About
12

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

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

Europe
France
Périgord
Bread
Preserve
Stew
Vegetarian

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 <