| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breakfast, Cakes |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Cornmeal |
| 1 |
c |
Whole-wheat flour |
| 3 |
c |
Water |
INSTRUCTIONS
Mix all ingredients. Let rest for 6-8 hours to ferment. (Cover bowl and
leave on counter.) Using a small non-stick frying pan, ladle about 1/4 cup
of batter into the pan, and thinly spread. Bubbles will form immediately.
Do not turn until the cake has dried out a little. Loosen gently and turn
to cook on other side. The first side takes about 1 1/2 minutes, the other
side about 1 minute at medium temperature. Serve with a bean mixture
spooned over them, or use like a crepe.
HELPFUL HINTS: May be made without allowing to ferment. Follow the above
directions, omitting the time for fermentation. Stir batter often while
lad;ing, it tends to separate. Griddle cakes freeze well. Cook these, then
stack, wrap, and freeze. May be made several at a time on a griddle, like
pancakes. Griddle cakes are very difficult for beginners to make. With a
little practice they will turn out.
Recipe By :
From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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