Recipe - Cornmeal Griddle Cakes

1 cup Water
1 One fourth cup Plus 3/4C Milk
1 tablespoon Sugar
One half cup Yellow cornmeal
1 cup Flour
1 One half teaspoon Baking powder
One half teaspoon Salt
One fourth cup Butter melted
2 lg Eggs slightly beaten
1 teaspoon 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
nonstick 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 SunSentinel Feb. 6, 1997 Typed for you by Kim Reese
Posted to recipeludigest Volume 01 Number 674 by RecipeLu
recipelu@geocities.com on Feb 01, 1998