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Recipe: Cornmeal pancakes

June 17, 2010
  • Glenn Koenig / Los Angeles Times
Glenn Koenig / Los Angeles Times (l3gu1gnc/2048/2048x1366 )

Cornmeal pancakes

Total time: 30 minutes

Servings: 2 to 4

Note: Adapted from the 1943 "Joy of Cooking" by Irma Rombauer.

1 cup white or yellow cornmeal

1 teaspoon salt

2 tablespoons melted butter

1 to 2 tablespoons honey, sugar or syrup

1 cup boiling water

1/2 cup milk

1 egg

1/2 cup flour

2 teaspoons baking powder

1. Combine the cornmeal, salt, butter and honey in a large, heavy bowl. Pour the boiling water over top and whisk well to combine. Cover tightly and let stand at least 10 minutes.

2. Measure the milk into a measuring cup. Add the egg and beat well with a fork until smooth. Stir this into the cornmeal mixture.

3. Sift together the flour and baking powder and stir into the cornmeal mixture with a few swift strokes.

4. Heat the griddle until a few drops of water dance and skitter across the surface. Butter or grease the griddle lightly, then pour the batter in one-third-cup measures. Cook until bubbles stop appearing and the top surface appears slightly dry, about 3 minutes. Turn and cook just until the center feels set and no longer liquid, 1 to 3 more minutes. This makes about 8 pancakes.

5. Serve immediately with syrup or jam, or keep warm on a cookie sheet in a 200-degree oven.

Each of 4 servings: 280 calories; 7 grams protein; 44 grams carbohydrates; 3 grams fiber; 9 grams fat; 5 grams saturated fat; 71 mg. cholesterol; 8 grams sugar; 868 mg. sodium.

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