Corn Griddle-cakes
A dish that leans on flour and corn meal.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 470 ml flour
- 120 ml corn meal
- 22 ml baking powder
- 7 ml salt
- 80 ml sugar
- 350 ml boiling water
- 300 ml milk
- 1 egg
- 30 ml 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
Steps
- 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)
| Calories | 425 |
|---|---|
| Protein | 10.6 g |
| Fat | 10.0 g |
| Carbs | 73.1 g |
| Fiber | 1.8 g |
| Sodium | 1519 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States