Cornmeal Griddle Cakes Pre 1940s Recipes

Steps:

• In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk together egg, buttermilk, and oil. Stir into the flour mixture along with the corn, jalapeno, and cilantro.
• Coat a griddle or heavy skillet with vegetable cooking spray and place over moderately high heat. Pour about 1/4 cup batter onto hot griddle, forming a 4 to 5-inch round. Turn cakes when bubbles form on the top and the bottoms are golden. Continue to cook on the second side until cooked through, another 3 or 4 minutes. Keep cakes covered in a warm oven on the lowest setting until ready to serve (u

Steps:

• To prepare the batter, in a large bowl, whisk together the cornmeal, baking powder, and salt. In a second bowl or large liquid measuring cup, combine the egg and the 1 cup water. Whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible.
• To fry the griddle cakes, heat the oil in a cast-iron skillet over medium heat. Ladle 1/4 cup of batter onto the heated skillet. Repeat with additional batter, without crowding.
• Cook the cakes until the bottoms are brown and bubbles form on the tops and edges, 2 to 3 minutes. Turn and brown the other side, an additional 2 to 3 minutes. Serve immediately.
• storing dry ingredients
• To avoid insects in flour and cornmeal, transfer the product to a sealable airtight container immediately after purchase. To keep flour and cornmeal absolutely fresh, particularly if they are wholegrain (see page 202), store the sealed container in the refrigerator or freezer. Allow the flour or meal to come to room temperature before using.

Steps:

• Mix and sift dry ingredients.
• Combine beaten egg and milk.
• Add to dry ingredients.
• Stir in shortening.
• Pour on a hot griddle.

Steps:

• Sift flour once, measure.
• Add cornmeal, baking soda, and salt and sift again.
• Combine egg, buttermilk, and shortening.
• Add to flour mixture. Stir only until blended.
• Bake on hot, greased griddle. ***I used a cast iron skillet and put enough oil in it as if I was cooking just regular pancakes. Make sure the oil is hot. I used a measuring cup to pour into the skillet.****

Steps:

• To make clarified butter, melt butter in heavy saucepan over low heat; cook 20 to 30 minutes until bubbling ceases and liquid turns clear.
• Strain, being sure to leave solids in the bottom of pan.
• Cool completely.
• Whish together flours and next 4 ingredients in a medium bowl; set aside.
• Whisk together buttermilk and next 4 ingredients.
• Add to flour mixture, whisking until smooth.
• Stir in pears.
• Heat griddle or large skillet over medium heat; brush with 1 to 2 tablespoons cooled clarified butter.
• Pour about 1/4 cup batter for each cake onto griddle.
• Cook over medium low heat 3-4 minutes or until tops are covered with tiny bubbles and edges look dry and cooked.
• Turn cakes and cook other side.
• Remove from griddle to serving plate.
• Grease griddle with additional butter as needed and repeat procedure with remaining batter.
• Serve immediately with butter and maple syrup.

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, corn, milk and vanilla; stir into dry ingredients just until moistened. , Drop batter by 1/4 cupfuls onto a hot nonstick griddle. Cook for 4-5 minutes on each side or until golden brown.

Steps:

• Pour cornmeal into a large bowl; cover with boiling water. Let stand until slightly softened, about 5 minutes. Stir in flour, sugar, melted butter, baking powder, and salt. Mix in milk and egg until batter is smooth.
• Heat a lightly greased griddle over medium heat. Drop spoonfuls of batter onto the griddle and cook until edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.