Recipes > Pancakes & Waffles > Corn Meal Griddle-Cakes (With Yeast)

Corn Meal Griddle-Cakes (With Yeast)

Ingredients

• 1 quart of boiling milk
• 3 cups of corn meal
• 1 cup of white flour
• 1 teaspoonful of salt
• 3 tablespoonfuls of home-made yeast
• 1 tablespoonful of melted butter or lard
• 2 beaten eggs
• 1 teaspoonful of soda

Instructions

Stir corn meal into boiling milk; after it cools add white flour, salt and home-made yeast. Mix this over night. In the morning add melted butter or lard, beaten eggs and soda dissolved in a little water.

This batter should stand a few minutes, after adding the butter and soda, that it should have time to rise a little; in the meantime the griddle could be heating. Take a small stick like a good-sized skewer, wind a bit of cloth around the end of it, fasten it by winding a piece of thread around that and tying it firm. Melt together a tablespoonful of butter and lard. Grease the griddle with this. Between each batch of cakes, wipe the griddle off with a clean paper or cloth and grease afresh. Put the cakes on by spoonfuls, or pour them carefully from a pitcher, trying to get them as near the same size as possible. As soon as they begin to bubble all over turn them, and cook on the other side till they stop puffing. The second lot always cooks better than the first, as the griddle becomes evenly heated.

Print recipe/article only | Save to del.icio.us

Source

The White House Cookbook (1887).