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Cooking + Entertaining

Sweet polenta pancakes: the recipe for cornmeal and raisin pancakes

Sweet polenta pancakes: the recipe for cornmeal and raisin pancakes


Corn flour for instant polenta

high oleic sunflower oil

The sweet pancakes with polenta these are delicious bites made from corn flour, perfect to enjoy for an exceptional afternoon tea, a festive buffet or as a dessert at the end of a dinner with guests. It is the sweet variant of the classic polenta pancakes and also a great idea to reuse the advanced polenta of another preparation. Quick and easy, just prepare the polenta in the traditional way and, once very cold, add the raisins previously soaked in rum, sugar, egg, flour and a pinch of baking powder.

The resulting paste is finally poured by spoonfuls into boiling seed oil until lightly browned. Drain on absorbent paper then sprinkle generously with sugar, the sweet polenta fritters are crispy on the outside and sweet at hearta temptation that will be impossible to resist.

In our recipe, the dough is flavored with lemon peel, but if you wish, you can add orange zest or the spices you prefer, such as cinnamon, vanilla or ginger. As an alternative to raisins, you can enrich your pancakes with chocolate chips.

Find out how to make sweet polenta pancakes by following the step-by-step procedure and tips. If you like cornmeal desserts, try polenta sake and polenta fritter.

How to make sweet polenta pancakes

Pour the grappa over the raisins 1 and leave to soak for half an hour.

Pour the water into a saucepan 2 and bring to a boil.

Sprinkle with cornmeal 3.

Cook for 4-5 minutes, stirring constantly with a hand whisk 4then turn off and let cool.

Flavor with grated lemon zest 5.

Add the raisins with the grappa then the flour mixed with the baking powder 6.

Mix sugar and egg 7then mix well.

Pour the oil into a saucepan of about 6 cm and bring to a temperature of 170-180 ° C 8.

Drop spoonfuls of dough 9 and fry pancakes for about 4 minutes or until golden brown.

Drain the pancakes on absorbent paper ten.

Transfer them to a serving platter, sprinkle them with plenty of sugar and serve 11.


It is advisable to fry the sweet polenta fritters and eat them hot at the time; if there are any left, you can store them at room temperature, tightly covered, for a few hours.

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