Corn Pancakes

This is a variation entry, not a standalone recipe: it depends entirely on the pancake recipe printed immediately before it. Read the two together before starting.

• "Corn flour" is ambiguous hereIn British and continental usage of this period corn flour usually means cornstarch; in American usage it means finely milled cornmeal. Given the book's mixed vocabulary, either reading is defensible, and they behave very differently — cornstarch gives a slippery, tender, almost custardy cake, fine cornmeal gives a gritty, sturdy one.
• A total swap, not a partial one"Same quantity" means all the wheat flour is replaced, so there is no gluten at all. The batter will not develop any elasticity, and the cakes must be handled gently and flipped once, late, or they tear.
• Why the vanilla goesDropping the vanilla suggests the parent recipe was a sweet dessert pancake. Without it these will read plainer, so check the base recipe's sugar as well and reduce it if you want them alongside meat or syrup rather than as a dessert.
• Rest the batterIf the corn flour is cornmeal, it absorbs liquid slowly; ten to fifteen minutes standing lets the batter thicken and hydrate, and cakes cooked immediately can taste chalky. This matters much less if the corn flour is cornstarch.
• Pan and heatMedium heat on a well-greased griddle. The original gives no temperature. Corn batters can colour and scorch before they are set through, so keep the pan below the heat you would use for a wheat batter.
• YieldThe original gives none, since it inherits the base recipe's quantities. A standard pancake batter built on about 1 cup of flour makes roughly 8 to 10 small cakes.