Tuesday, 4 February 2014

Cornmeal Pancakes




Cornmeal Pancakes

Ingredients

1 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon salt
1 cup boiling water
½ cup sifted all-purpose flour
2 teaspoons baking powder
1 egg
½ cup milk
2 tablespoons butter or margarine, melted

Method

1.                  Combine cornmeal, sugar, and salt in large bowl.  Slowly stir in boiling water; cover, and let stand 10 minutes.
2.                  Sift flour with baking powder; set aside.
3.                  In small bowl, beat egg, milk, and butter until smooth.  Pour into cornmeal batter, along with flour mixture, stirring quickly only until combined.
4.                  Meanwhile, slowly heat griddle or heavy skillet.  To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
5.                  Use ¼ cup batter for each pancake; cook until bubbles form on surface and edges become dry.  Turn’ cook 2 minutes longer, or until nicely browned on underside.
6.                  Serve with whipped butter and Orange-Maple Syrup, or Spicy Applesauce.
7.                  Makes 10 (4-inch) Griddlecakes


Cornmeal Pancakes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from McCall’s Cookbook an edition within 1940 and 1950; and the chapter on Pancakes and Waffles.  



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Thank You!


Shirley-Ann Pearman

Recipe Marketing

Marketing Sites


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Farberware 20442 Aluminum Nonstick Square Meal Griddle, 11-Inch, Gray

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