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The HBHW Recommends
Cornmeal Pancakes
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- 1 cup cornmeal
- 1 tablespoon brown sugar or honey
- 1 teaspoon salt
- 1 cup boiling water
- 1/2 cup flour
- 2 teaspoons baking powder
- 1/2 cup milk
- 1 medium egg
- oil for frying
In a good sized mixing bowl combine the cornmeal, sugar or honey, and salt. Add the boiling water. The cornmeal will swell up into a lumpy mess. That’s alright, don’t worry about it. Stir the lumpy mess vigorously with a whisk or fork until it is a thick batter. Let it cool down a little bit. Add the flour, baking powder, milk and egg. Keep stirring the batter until it is nice and smooth. Drop the mixture by 1/3 cupfuls onto a hot, greased skillet. Fry until the underside is golden brown, and the top side bubbles a bit. Turn the pancakes over and continue frying until well browned.
Stack on a plate and serve with applesauce, or pancake syrup. Another option is to serve them as the hot bread with a main meal like soup, or chili. I like them with split pea soup especially, but they are versatile enough to go with many different entreés.
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3 Responses to “Cornmeal Pancakes”
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July 21st, 2009 at 4:18 pm
I’m going to try the cornmeal pancakes is there anyway I can use self-rising cornmeal.
July 24th, 2009 at 5:53 am
Of course you can. You’ll just end up with even fluffier pancakes and I don’t think that’d be a bad thing.
November 1st, 2009 at 8:33 am
These tase just like what my grandma used to make, I have been looking for years to match her recipie.