Include in Print View:

Cornmeal Griddle Cakes

Cornmeal Griddle Cakes recipe image
This American dessert features Water, Plus 3/4C Milk, Sugar, Yellow cornmeal, Flour. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 16
Calories: 570.1
Description
This American dessert features Water, Plus 3/4C Milk, Sugar, Yellow cornmeal, Flour. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 cup Water
  • 1 1/4 cup Plus 3/4C Milk
  • 1 tablespoon Sugar
  • 1/2 cup Yellow cornmeal
  • 1 cup Flour
  • 1 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1/4 cup Butter - melted
  • 2 lg Eggs - slightly beaten
  • 1 teaspoon Oil - optional
Directions
  1. 1
    Place water, 1 1/4C milk and sugar in heavy bottom medium saucepan and bring to a simmer.
  2. 2
    When liquid just comes to a
  3. 3
    simmer slowly
  4. 4
    sprinkle in cornmeal, whisking continuously, so no lumps
  5. 5
    form .
  6. 6
    simmer , stirring frequently adjusting
  7. 7
    heat as necessary to prevent splattering, until cornmeal is cooked and tender, about 4 minutes.
  8. 8
    Pour into large bowl to
  9. 9
    cool to room temperature; stirring occasionally to prevent skin from forming.
  10. 10
    Meanwhile, sift together flour, baking powder and salt in small bowl.
  11. 11
    Set aside.
  12. 12
    When cornmeal mixture has cooled stir in melted butterr and eggs, mixing until smooth.
  13. 13
    Stir in flour mixture.
  14. 14
    Stir in remaining 3/4C milk.
  15. 15
    Batter should be fairly smooth.
  16. 16
    Heat griddle over medium heat until water drops splatter.
  17. 17
    If not using non-stick griddle brush lightly with oil.
  18. 18
    For each pancake, ladle 1/4c batter onto heated griddle and
  19. 19
    cook until pancakes turn lightly puffy and a couple of bubbles appear on surface, (this type of pancake has few bubbles compared to regular ones) and underside is lightly brown.
  20. 20
    Turn and cook on other side.
  21. 21
    NOTES: Make sure cornmeal is completely cooked.
  22. 22
    To test, taste small amount to be sure it is tender and has no crunch to it.
  23. 23
    You could also replace half of melted butter with melted strained bacon fat.
  24. 24
    Lauderdale Sun-Sentinel Feb.
  25. 25
    , 1997 Typed for you

Nutrition Facts

Servings 16

Amount Per Serving
Calories 570.1kcal
% Daily Value *
Total Fat 21.4g33%
Saturated Fat 10.4g52%
Cholesterol 220.2mg74%
Sodium 2894.5mg121%
Total Carbohydrate 76.7g26%
Dietary Fiber 3.8g16%
Sugars 9.0g
Protein 17.6g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 34c, american, baking, beaten, butter, cakes, cornmeal, dessert, eggs, flour, griddle, melted, milk, oil, optional, plus, powder, salt, simmering, slightly
Read it online: https://www.chefs-mate.com/recipe/cornmeal-griddle-cakes/