Recipe by TBURRISS
"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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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 for the griddle to finish heating.
The batter did come out a little thin. I cooked them that way and they turned out fine, if just a little flat. Next time I will start with more cornmeal, probably a quarter cup or more extra.
The cooking time seemed to need to be a little longer than regular pancakes. The first two I made turned out a little doughy. I started leaving them on the griddle for a few extra minutes after they looked done and the rest all came out perfect.
The taste was very good, but I was hoping it would taste a little more like corn bread. The corn flavor was definitely there, but was a little more subtle than I would have liked. This is something that the extra cornmeal will hopefully also help with.
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 tablespoon of sugar. I don't think I'll be making these again.
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 runny. The recipe suggests adding more flour to correct any runniness; but my batter required so much flour that resulting pancakes were tasteless. I love both cornmeal pancakes and yeast-raised pancakes, but this recipe (in my hands) did not successfully meld the two.
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.
We made the batter as directed and needed nothing extra to thicken it. We cooked them on medium heat for less than 8 minutes; I liked them golden brown and they tasted a little burnt when they were dark brown. Note: When it says let rise in FRIDGE overnight, don't try to leave it on the counter or you will have a mess (we didn't lose much). Great with maple syrup and/or peanut butter. The dog was begging for more.
* Percent Daily Values are based on a 2,000 calorie diet.
Raised Griddle Cakes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 40
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