1 c Water
1 1/4 c Plus 3/4C Milk
1 tb Sugar
1/2 c Yellow cornmeal
1 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1/4 c Butter – melted
2 lg Eggs – slightly beaten
1 ts Oil – optional
Place water, 1 1/4C milk and sugar in heavy bottom medium saucepan and
bring to a simmer. When liquid just comes to a simmer slowly sprinkle in
cornmeal, whisking continuously, so no lumps form. Slowly simmer, stirring
frequently adjusting heat as necessary to prevent splattering, until
cornmeal is cooked and tender, about 4 minutes. Pour into large bowl to
cool to room temperature; stirring occasionally to prevent skin from
forming.
Meanwhile, sift together flour, baking powder and salt in small bowl. Set
aside.
When cornmeal mixture has cooled stir in melted butterr and eggs, mixing
until smooth. Stir in flour mixture. Stir in remaining 3/4C milk. Batter
should be fairly smooth.
Heat griddle over medium heat until water drops splatter. If not using
non-stick griddle brush lightly with oil. For each pancake, ladle 1/4c
batter onto heated griddle and 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. Turn and cook on
other side.
NOTES: Make sure cornmeal is completely cooked. To test, taste small amount
to be sure it is tender and has no crunch to it. You could also replace
half of melted butter with melted strained bacon fat.
From Ft. Lauderdale Sun-Sentinel Feb. 6, 1997
Yields
16 Servings