Crisp corn griddle cakes

Crisp corn griddle cakes

By
From
Encyclopedia of Food and Cookery
Makes
10

These are good served at breakfast with bacon and grilled tomatoes.

Ingredients

Quantity Ingredient
75g plain flour
100g yellow cornmeal
1 teaspoon salt
1/2 teaspoon bicarbonate of soda
1 teaspoon baking powder
35g self-raising flour
60g butter, melted
500ml buttermilk
1 egg, beaten

Method

  1. Sift together plain flour, cornmeal, salt, bicarbonate of soda, baking powder and self-raising flour. Blend together the butter, buttermilk and egg. Make a well in the centre of the cornmeal mixture and pour in the liquid. Stir from the centre with a wooden spoon until dry ingredients have been moistened and you have a smooth batter. Do not overmix.
  2. Drop spoonfuls of batter onto a hot preheated griddle or frying pan, making cakes about 10 cm in diameter. When undersides are brown, turn over and cook the other side. If batter thickens while cakes are cooking, stir in a little extra buttermilk. Serve straight from the pan.
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