Pancakes, Cornmeal 

Thin crispy pancakes.

Well, that was then:
1 1/2 c wheat pastry flour
  (about 1 c soft white wheat grain)
1 t baking powder
1/2 t baking soda
2 c cornmeal
2 t salt
2 c boiling water
1/4 c butter
2 eggs
2 c buttermilk

Boil water in sauce pan.  Remove from heat and mix in cornmeal and salt.  Stir in butter until melted.  Put lid on and let soften about 10 minutes or so.  Put hot cornmeal mixture into mixer bowl with wire whips.  Mix buttermilk and eggs into cornmeal.  Add dry ingredients, mixing only until moistened.  Bake on hot (350*) griddle with lots of oil/butter to fry them in.
Soaked healthier option:
5 oz whole wheat pastry flour soaked in
a milk-yogut mixture, just enough to comfortably stir until smooth.

10 oz fine ground cornmeal cooked overnight in 4 c water with 1 t salt

In morning melt 1/4 c (1/2 stick) unsalted butter, beat in 2 eggs.

Mix in flour and cornmeal and gently stir in 1 t baking powder
1/2 t baking soda
1 t salt

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