Pan meino (pan de mej)
- Vegetarian
- Energy Kcal 256
- Carbohydrates g 37
- of which sugars g 11
- Protein g 4.7
- Fats g 9.9
- of which saturated fat g 5.27
- Fiber g 0.9
- Cholesterol mg 65
- Sodium mg 68
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 20 min
- Makes: 15 pieces
PRESENTATION
Way more than just another cookie, Pan Meino stands out with its golden color and lightly crumbly edges, bringing a real regional American baking vibe right into your kitchen. Families notice the slightly rustic look—those soft, tender centers and bits of subtle, familiar anise aroma really grab your attention, like a gentle nudge toward comfort food. With its unique touch on classic American dessert recipes, this Pan Meino always gets a positive reaction at birthdays, Sunday brunches, or simple gatherings. Loads of folks actually mention how these cookies spark nice memories (and get kids interested, too) because they hit that sweet spot between traditional taste and family-friendly flavor. Stack a few on a pretty tray—suddenly that after-dinner table feels a little more special, even if it’s just a regular Tuesday night. The way this easy American recipe looks on a plate or served up with morning coffee is, honestly, PRETTY NICE...and people love that touch of homemade, familiar goodness.
Busy families enjoy Pan Meino because it’s flexible, budget-friendly, and fits into just about any menu. Morning or afternoon snacks? Fits right in. Pair with milk for a quick treat, or share at book club to hear a few “Wow, what’s this?” comments—a little confidence booster for any home baker. Friendly tip: these soft cookies also work REALLY well with a little powdered sugar or a quick dip in your favorite drink (coffee, hot cocoa…mix it up for what your crew likes best). Plus, since this American recipe speaks to both tradition and a modern approach to dessert—using familiar flavors, easy serving ideas, and that unmistakable nice bite—it usually finds its way into make-ahead meals or quick party spreads pretty easily. Even on weeks where everything feels rushed, this traditional regional Pan Meino feels both practical and special—which probably explains why home bakers keep putting this American cookie recipe at the top of the list for family get-togethers and fuss-free celebrations. Regular people really do reach for it—because it’s sweet, familiar, and just plain DELICIOUS.
- INGREDIENTS
- Ingredients for about 15 pieces
- Fioretto corn flour 2 ½ cups (300 g)
- Type 00 flour 1.6 cups (200 g)
- Butter 5.3 oz (150 g)
- Sugar ¾ cup (150 g)
- Vanilla bean - the seeds of 1
- Baking powder 3 ½ tsp (16 g)
- Eggs 3 - medium
- Fine salt 1 pinch
- Sambuco to taste - flowers (optional)
How to prepare Pan meino (pan de mej)
Start the preparation of pan de mej by melting the butter over low heat in a saucepan, then let it cool slightly.
Crack the eggs into a large bowl, where you'll add the sugar and seeds from the vanilla bean; beat the ingredients with an electric mixer or whisk until you obtain a creamy mixture, then add the melted, now cool butter, a pinch of salt, and mix.
Mix the cornmeal with all-purpose flour and the packet of baking powder, then sift everything into the bowl containing the liquid ingredients. Mix and combine all the ingredients well until you get a soft but workable dough. Take about 2-2.5 oz of dough at a time and form a ball that you will flatten into a circle 3 inches in diameter; proceed this way until you finish the dough, and place the obtained shapes on a baking sheet lined with parchment paper and, if you find them available, sprinkle the sweets with elderflowers.
Sprinkle all the shapes with granulated sugar and then with plenty of powdered sugar, then bake in a preheated oven at 355°F for 20 minutes. After the necessary time has passed, take the pan de mej out of the oven and let them cool.