Oat and Corn Griddle Cakes with Lime Cream, Golden Pineapple and Toasted Walnuts

Instructions

1. 1

   Preheat the oven to 120 °C / 250 °F to keep the griddle cakes warm if desired. In a small skillet over medium heat, toast the walnuts for 2 to 3 minutes, stirring constantly, until fragrant. Remove and set aside.

2. 2

   In a large bowl, whisk together the rolled oats, fine cornmeal, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.

3. 3

   In another bowl, whisk the eggs with 120 g of the plain yogurt, the milk, 20 g of the honey, the melted butter, and 1/2 teaspoon of the vanilla extract until smooth.

4. 4

   Pour the wet ingredients into the dry ingredients and mix just until combined. Let the batter rest for 5 minutes so the oats and cornmeal can hydrate.

5. 5

   While the batter rests, heat a skillet with the neutral oil over medium heat. Add the fresh pineapple, brown sugar, the remaining honey, and the remaining vanilla extract. Cook for 4 to 5 minutes, stirring, until the pineapple is golden and juicy. Add 1 teaspoon of lime juice and remove from the heat.

6. 6

   In a small bowl, mix the remaining 60 g of plain yogurt with the lime zest and 2 teaspoons of lime juice to make the lime cream. Set aside chilled or at room temperature.

7. 7

   Heat a griddle or nonstick skillet over medium-low heat and lightly grease it with a little butter. Pour about 60 ml or 1/4 cup batter for each cake.

8. 8

   Cook each griddle cake for 2 to 3 minutes per side, until bubbles form on the surface and they are golden. Adjust the heat if they brown too quickly. Keep the cooked cakes warm in the oven at 120 °C / 250 °F while finishing the rest.

9. 9

   Serve the griddle cakes warm with the lime cream spooned over, the golden pineapple, and the toasted walnuts scattered on top.