Cornmeal pancakes
Dec. 6th, 2003 03:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
thebratqueenI was asked for the recipe for this, so I'm happy to share. It's courtesy of Marion Cunningham.
1/2 cup water
1/2 cup yellow cornmeal
4 tablespoons (1/2 stick) butter
1 large egg
1/2 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon baking powder
1/2 cup milk
Pour the water into a small saucepan and bring to a boil over high heat.
Put the cornmeal in a mixing bowl and pour the boiling water over, stirring briskly until well blended.
Melt the butter in that same small saucepan over medium-low heat.
Crack the egg into a small bowl and beat until it is one uniform color.
Add the butter, egg, flour, salt, sugar, baking powder, and milk to the cornmeal mixture. Beat until the batter is thoroughly mixed.
Set a large frying pan over medium-high heat. When the pan is hot, brush the bottom with butter, oil, or nonstick cooking spray.
Pour or spoon about 2 tablespoons of batter into one corner of the hot pan and let it spread, then spoon in equal amounts of batter nearby until you have as many pancakes as will fit easily into the pan without touching. Cooking until you see little bubbles breaking on the topside of the batter, then turn the pancakes over with a spatula. Cook on the second side for about 10 or 12 seconds, or until the bottoms of the pancakes are lightly browned. Remove to plates, serving 3 or 4 pancakes per person. Serve hot with butter and maple syrup.
Makes about 2 dozen 3 inch pancakes.
1/2 cup water
1/2 cup yellow cornmeal
4 tablespoons (1/2 stick) butter
1 large egg
1/2 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon baking powder
1/2 cup milk
Pour the water into a small saucepan and bring to a boil over high heat.
Put the cornmeal in a mixing bowl and pour the boiling water over, stirring briskly until well blended.
Melt the butter in that same small saucepan over medium-low heat.
Crack the egg into a small bowl and beat until it is one uniform color.
Add the butter, egg, flour, salt, sugar, baking powder, and milk to the cornmeal mixture. Beat until the batter is thoroughly mixed.
Set a large frying pan over medium-high heat. When the pan is hot, brush the bottom with butter, oil, or nonstick cooking spray.
Pour or spoon about 2 tablespoons of batter into one corner of the hot pan and let it spread, then spoon in equal amounts of batter nearby until you have as many pancakes as will fit easily into the pan without touching. Cooking until you see little bubbles breaking on the topside of the batter, then turn the pancakes over with a spatula. Cook on the second side for about 10 or 12 seconds, or until the bottoms of the pancakes are lightly browned. Remove to plates, serving 3 or 4 pancakes per person. Serve hot with butter and maple syrup.
Makes about 2 dozen 3 inch pancakes.
