Cornmeal is one of those ingredients which just screams ‘old-fashioned’ to me. It reminds me of my childhood and stories from my great-grandma on how they would make johnny cakes, hardtack, and griddle cakes.
My mother made cornmeal griddle cakes once or twice that I can remember, and I loved them. Griddle cakes are basically a corn-based pancake. The cornmeal gives more texture and the edges become golden, crispy. I enjoy the flavor of cornmeal and need to try these griddle cakes. I’m sure they would be as good, if not better, than the ones my mother made.
Cornmeal Griddle Cakes
3/4 cup cornmeal
1 cup boiling water
1 tablespoon brown sugar
1 cup sour milk
1 1/2 cup flour
3 teaspoons baking powder
1 1/2 teaspoons salt
1/4 teaspoon baking soda
3 tablespoons melted butter
Pour boiling water over the cornmeal, stir until thickens then add sugar, milk, eggs. Beat and allow to cool.
Sift flour, baking powder, salt, baking soda and add to the cornmeal mixture. Mix well, then pour as you would for pancakes onto a slightly greased griddle. Makes 12.
Serve with plenty of butter and maple syrup (my preference!).
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