| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
Dutch |
Pancakes, Penndutch |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Yellow cornmeal; stone ground |
| 1 |
ts |
Salt |
| 1 |
c |
Boiling water |
| 2 |
tb |
Butter; melted |
| 1 |
|
Egg |
| 1 |
c |
Buttermilk |
| 3/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Baking soda |
|
|
Vegetable oil or bacon fat for frying |
INSTRUCTIONS
1. In a medium bowl, combine the cornmeal and salt.
2. Slowly stir in the boiling water, then the melted butter. Cover tightly
and let stand for 10 minutes.
3. In a small bowl, beat the eggs slightly, then add the buttermilk. Stir
this into the cornmeal mixture and blend.
4. In another small bowl or on wax paper, combine the flour, baking powder,
and soda and stir quickly into the cornmeal mixture.
5. Using about 2 tablespoons of batter for each pancake, fry over medium
heat in a well-oiled skillet. ( I use about 2 teaspoons of fat per batch.)
When bubbles appear on the top of the pancake, turn and brown the other
side. Transfer pancakes to a heated platter and keep in a warm oven while
cooking the remaining batter. Serve with maple syrup or sorghum molasses.
Notes: This is a thin, crisp sort of pancake with lots of flavor.
Posted to recipelu-digest Volume 01 Number 648 by RecipeLu
<recipelu@geocities.com> on Jan 31, 1998
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