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Corn Griddle-cakes

A dish that leans on flour and corn meal.

Griddle-cakes

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 cups flour
  • ½ cup corn meal
  • 1½ tablespoons baking powder
  • 1½ teaspoons salt
  • ⅓ cup sugar
  • 1½ cups boiling water
  • 1¼ cups milk
  • 1 egg
  • 2 tablespoons melted butter
Make it lactose-friendly
  • 1¼ cups milk → lactose-free milk, oat milk, or almond milk
  • 2 tablespoons melted butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Add meal to boiling water, and boil five minutes; turn into bowl, add milk, and remaining dry ingredients mixed and sifted, then the egg well beaten, and butter. Cook same as other griddle-cakes.
Nutrition (estimated, per serving)
Calories425
Protein10.6 g
Fat10.0 g
Carbs73.1 g
Fiber1.8 g
Sodium1519 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States