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Cornmeal Pancakes

The Editors
Yield
Makes 3-1/2 dozen small, thin cakes.
Category
Cornmeal, Rice, Grains
Quickbreads, Coffee Cakes
Course
Breakfast & Brunches
Preparation Method
Fry
Sources
The Country Innkeepers' Cookbook
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Worth getting up a few minutes earlier to make.

Ingredients
1 cup enriched yellow cornmeal
1 teaspoon salt
1 cup boiling water
2 tablespoons melted butter or margarine
1 cup buttermilk
1 egg, slightly beaten
1/4 cup all-purpose flour
1/4 teaspoon baking soda
Instructions

Combine the cornmeal and salt. Slowly stir in the boiling water and melted butter. Cover and let stand for 10 minutes. Stir in the buttermilk and egg. Combine the flour and baking soda and stir quickly into the batter. The batter will be very thin.

Fry on a well-greased griddle over medium heat, using a tablespoon of batter per griddle cake. Stir the batter often and keep the griddle well greased. When golden brown underneath, turn to brown the other side. Turn only once.

Serve with warmed maple syrup.

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The Old Farmer's Almanac Editors

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Comments

Eli (not verified)

4 years 7 months ago

I know many people also like honey on their cornbread.

Robert (not verified)

7 years 3 months ago

SOUNDS LIKE SOMEBODY DON'T KNOW TOO MUCH ABOUT COOKING CORNBREAD, ADD SYRUP AND SUGAR YUCK!!!!!!

Speak for yourself Robert. Sounds like you don't know too much about cooking either. Pancakes are not cornbread; there is no sugar in the recipe. So, you don't like maple syrup? Leave it out, that's easy enough to do. I happen to like a tablespoon or so of maple syrup on my pancakes whether they be corn or otherwise... and many others do, too.