Retro Recipe: Cornmeal Griddle Cakes
Deeds and I did a little Sunday Dinner project and whipped up some Cornmeal Griddle Cakes from a 1930’s recipe.
This is the recipe:
Cornmeal Griddle Cakes
3/4 cup cornmeal
1 cup boiling water
1 tablespoon brown sugar
1 cup sour milk
2 eggs
1 1/2 cup flour
3 teaspoons baking powder
1 1/2 teaspoons salt
1/4 teaspoon baking soda
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.
…
We didn’t use butter, and I used our panini grill for our “griddle”. The first batch stuck on the bottom so I brushed it with coconut oil before the second round.
To make “sour milk” I added 1 tsp vinegar to the cup of regular milk and let it stand for 5 minutes.
I had planned to eat mine with salsa but the salsa I made a couple weeks ago had a nice white fuzzy mold on top.
Instead I had some all-fruit peach preserves (no sugar. and no fake sugar, either.)
Then I had to bust out the locally made Mulberry preserves that contain 44% sugar. WOOHOO!
I bet you would do well with raw honey, regular honey, or syrup, too.
Or even something crazy like creamed spinach on top.
I’m just that wild.
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29 August 2010, 6:32 am
Don’t you just love coming across an old-time recipe? Especially one that works, though I’d probably have skipped this one thinking “man, sour milk is too much trouble.” But then duh! It’s just buttermilk or even yogurt.
Glad you and Deeds had a good time.