CORNMEAL PANCAKES
Serves 4
Ingredients
1 cup yellow cornmeal, preferably stone ground
1 tsp salt
1 cup boiling water
2 TBsp butter, melted
1 egg
1 cup buttermilk
3/4 cup AP flour
1/2 tsp baking powder
1/4 tsp baking soda
Bacon fat or vegetable oil for frying
Directions
In a medium bowl, combine the cornmeal and salt. Slowly stir in the boiling water, then the melted butter. Cover tightly and let stand for 10 minutes.
In a small bowl, beat the egg slightly, then add the buttermilk. Stir this into the cornmeal mixture and mix well.
In another small bowl, combine the flour, baking powder, baking soda, and stir quickly into the cornmeal mixture.
Using about 2 TB of batter for each pancake, fry over medium heat in a well-greased skillet (about 2 tsp of fat for each batch). When bubbles appear on the top of the pancakes, turn and brown the other side. Transfer pancakes to a heated plate and keep in a warm oven while cooking the remaining batter. Serve with
sorghum, molasses, or maple syrup.
Recipe courtesy of "Cooking From Quilt Country," by Marcia Adams.
Nice change-up from all-flour pancakes. This makes a thinner batter, similar to crepes, so don't expect a lot of rise, and the 2 TB amount puts these firmly in silver dollar pancake territory.
The cornmeal comes through nicely; not really sweet, not really gritty, just a little more...hearty, I suppose.
In true Amish fashion, I had mine with sorghum. MrsTasty used maple syrup.
Serves 4
Ingredients
1 cup yellow cornmeal, preferably stone ground
1 tsp salt
1 cup boiling water
2 TBsp butter, melted
1 egg
1 cup buttermilk
3/4 cup AP flour
1/2 tsp baking powder
1/4 tsp baking soda
Bacon fat or vegetable oil for frying
Directions
In a medium bowl, combine the cornmeal and salt. Slowly stir in the boiling water, then the melted butter. Cover tightly and let stand for 10 minutes.
In a small bowl, beat the egg slightly, then add the buttermilk. Stir this into the cornmeal mixture and mix well.
In another small bowl, combine the flour, baking powder, baking soda, and stir quickly into the cornmeal mixture.
Using about 2 TB of batter for each pancake, fry over medium heat in a well-greased skillet (about 2 tsp of fat for each batch). When bubbles appear on the top of the pancakes, turn and brown the other side. Transfer pancakes to a heated plate and keep in a warm oven while cooking the remaining batter. Serve with
sorghum, molasses, or maple syrup.
Recipe courtesy of "Cooking From Quilt Country," by Marcia Adams.
Nice change-up from all-flour pancakes. This makes a thinner batter, similar to crepes, so don't expect a lot of rise, and the 2 TB amount puts these firmly in silver dollar pancake territory.
The cornmeal comes through nicely; not really sweet, not really gritty, just a little more...hearty, I suppose.
In true Amish fashion, I had mine with sorghum. MrsTasty used maple syrup.