Cornmeal griddle cakes

16 Cakes

Ingredients

Quantity Ingredient
1 cup Water
1¼ cup Plus 3/4C Milk
1 tablespoon Sugar
½ cup Yellow cornmeal
1 cup Flour
1½ teaspoon Baking powder
½ teaspoon Salt
¼ cup Butter - melted
2 larges Eggs - slightly beaten
1 teaspoon Oil - optional

Directions

Place water, 1 1/4C milk and sugar in heavy bottom medium saucepan and bring to a simmer. When liquid just comes to a simmer slowly sprinkle in cornmeal, whisking continuously, so no lumps form. Slowly simmer, stirring frequently adjusting heat as necessary to prevent splattering, until cornmeal is cooked and tender, about 4 minutes.

Pour into large bowl to cool to room temperature; stirring occasionally to prevent skin from forming.

Meanwhile, sift together flour, baking powder and salt in small bowl. Set aside.

When cornmeal mixture has cooled stir in melted butterr and eggs, mixing until smooth. Stir in flour mixture. Stir in remaining 3/4C milk. Batter should be fairly smooth.

Heat griddle over medium heat until water drops splatter. If not using non-stick griddle brush lightly with oil. For each pancake, ladle 1/4c batter onto heated griddle and cook until pancakes turn lightly puffy and a couple of bubbles appear on surface, (this type of pancake has few bubbles compared to regular ones) and underside is lightly brown. Turn and cook on other side.

NOTES: Make sure cornmeal is completely cooked. To test, taste small amount to be sure it is tender and has no crunch to it. You could also replace half of melted butter with melted strained bacon fat.

From Ft. Lauderdale Sun-Sentinel Feb. 6, 1997 Typed for you by Kim Reese

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