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Indian Batter Cakes


  • 1 quart of sifted Indian meal (the yellow meal is best for all purposes)
  • 1 handful of wheat flour
  • 1 quart of milk
  • 1 small tea-spoonful of salt
  • 2 large table-spoonfuls of the best fresh yeast
  • 3 eggs


Mix together the Indian meal and wheat flour. Warm the milk, and stir into it the salt and yeast. Beat the eggs very light, and stir them gradually into the milk in turn with the meal. Cover it, and set it to rise for three or four hours. When quite light, bake it on a griddle in the manner of buckwheat cakes. Butter them, cut them across, and send them to table hot, with molasses in a sauce-boat.

If the batter should chance to become sour before it is baked, stir in about a salt-spoonful of pearl-ash dissolved in a little lukewarm water; and let it set half an hour longer before it is baked.


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Directions for Cookery, in its Various Branches (1840).

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