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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Recipe Marketing
Marketing Sites
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Product Description
Aunt Jemima Cornmeal is perfect for preparing delicious home-cooked cornbread, hush puppies, coatings and dressings. Enriched and degerminated. For baking or breading. |
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Farberware 20442 Aluminum Nonstick Square Meal Griddle, 11-Inch, Gray
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