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Raised Griddle Cakes

SUBMITTED BY: TBURRISS

"This is a very old fashioned version of corn-meal pancakes which are risen. It may be a bit tedious for the modern cook because it has to sit overnight. It came to our family via my great grandmother and dates back to the mid 1870s. The cornmeal gives these pancakes a tiny hint of fried mush, a splendid treat that exceeds my patience to make."

RECIPE RATING:

Read Reviews (5)

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PREP TIME	20 Min
COOK TIME	8 Min
READY IN	28 Min
Original recipe yield 12 pancakes

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup white cornmeal
2 cups boiling water
2 cups all-purpose flour
2 cups milk
2 teaspoons yeast
1 tablespoon brown sugar
2 eggs
1 teaspoon salt
1/4 teaspoon baking powder

DIRECTIONS

In a large bowl, stir together the cornmeal and boiling water. Let soak for about 15 minutes. While still warm, stir in the flour, sugar, milk and yeast. Cover, and let rise overnight in the refrigerator.
In the morning, mix in the eggs, baking powder and salt. If the batter seems too thin, add more cornmeal to thicken it up. Set aside a cupful of batter for the next morning's rising.
Heat a lightly oiled griddle over medium heat. Spoon pancakes onto the hot griddle, and cook until browned on each side. Serve at once with butter and syrup.

FOOTNOTE

To use the reserved cup of batter for the next morning, mix the same way just eliminate the yeast and use the starter (batter) instead.

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REVIEWS

Reviewed on Feb. 27, 2006 by Nessus

These did take a little time to prepare, but since most of the work is done the night before... MORE

Reviewed on Oct. 1, 2005 by CARLALZ

The batter was thin ~ I added an extra 1/4 cup all purpose flour to the batter. I also... MORE

Reviewed on Apr. 10, 2007 by DICKSIELEE

This recipe just did not work for me. It includes a two-step preparation, the first of which... MORE

Reviewed on Dec. 5, 2006 by Miranda

I followed the recipe perfectly and they turned out great. Very Good! MORE

Reviewed on Aug. 18, 2006 by LITTLEBIGJOHN

Intriguing taste and texture. Needed more cornmeal and I liked to top the finished cakes with... MORE