Description
This is a very old-fashioned version of cornmeal pancakes which rise overnight. It came to our family via my great grandmother and dates back to the mid 1870s. The cornmeal gives these pancakes a tiny hint of fried mush, a splendid treat that exceeds my patience to make.
Ingredients
- 1 cup white cornmeal
- 2 cups boiling water
- 2 cups all-purpose flour
- 2 cups milk
- 2 teaspoons yeast
- 1 tablespoon brown sugar
- 2 eggs
- 1 teaspoon salt
- ΒΌ teaspoon baking powder
Instructions
- In a large bowl
- stir together the cornmeal and boiling water. Let soak for about 15 minutes. While still warm but not hot
- stir in the flour
- sugar
- milk and yeast. Cover
- and let rise overnight in the refrigerator.
- In the morning
- mix in the eggs
- baking powder and salt. If the batter seems too thin
- add more cornmeal to thicken it up. If desired
- set aside a cupful of batter for the next morning’s batch of griddle cakes (see Cook’s Note).
- Heat a lightly oiled griddle over medium heat. Spoon pancakes onto the hot griddle
- and cook until browned on each side. Serve at once with butter and syrup.
Prep Time: 20 mins
Cook Time: 8 mins
Total Time: 1 day
Servings: 6