Raised Griddle Cakes

Raised Griddle Cakes

6
TBURRISS 0

"This is a very old-fashioned version of cornmeal pancakes which rise 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."
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Ingredients

1 d 48 m servings 302 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 54.1g
  • 17%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 471 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, stir together the cornmeal and boiling water. Let soak for about 15 minutes. While still warm but not hot, stir in the flour, sugar, milk and yeast. Cover, and let rise overnight in the refrigerator.
  2. In the morning, mix in the eggs, baking powder and salt. If the batter seems too thin, add more cornmeal to thicken it up. If desired, set aside a cupful of batter for the next morning's batch of griddle cakes (see Cook's Note).
  3. 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.

Footnotes

  • Cook's Note:
  • 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.

Reviews

6
  1. 6 Ratings

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Most helpful positive review

These did take a little time to prepare, but since most of the work is done the night before it takes very little time to get them going in the morning. I had the batter ready and had to wait fo...

Most helpful critical review

The batter was thin ~ I added an extra 1/4 cup all purpose flour to the batter. I also decreased the yeast by 1/2 teaspoon. The overall flavor was bland - even though I added an extra tablespo...

These did take a little time to prepare, but since most of the work is done the night before it takes very little time to get them going in the morning. I had the batter ready and had to wait fo...

The batter was thin ~ I added an extra 1/4 cup all purpose flour to the batter. I also decreased the yeast by 1/2 teaspoon. The overall flavor was bland - even though I added an extra tablespo...

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

This recipe just did not work for me. It includes a two-step preparation, the first of which was straight forward. I had difficulty correctly executing the second step because the batter was so...

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

Not bad! Definately not your typical box mix. At first the kitchen smelled like a brewery, and then like baking bread. The 'cakes were filling and had a tiny bit of "mush" inside which was fun....