Corn Cakes

What is the difference between griddlecakes and pancakes. Well, the only difference for me was that in the griddlecake no fat was used in the recipe. Where as, in the pancake either melted shortening or oil is used in the batter. I would hazard to say that while the griddlecake is cooked on a griddle, the pancake is cooked in a (frying) pan.

In colonial America, according to the Shorter Oxford Dictionary, the making of pancakes or flapjacks started in the United States around 1600. Some of the earliest colonial pancakes were corn meal “hoe cakes”. Transplanted Africans, slaves actually cooked over coals on the iron blades of hoes.

Today I made Corn-Meal Griddlecakes for the “Victory Cookbook, WWII Edition”. These are delicious with maple syrup, jams or jellies. Also, place a couple onto a plate and top with chili or top instead of a taco shell, use these griddlecakes. Top each with the seasoned hamburger, lettuce, tomatoes, black olives, cheese, taco sauce, etc.

corn cakes

Corn-Meal Griddlecakes

1 cup boiling water
½ cup corn meal
1 ½ teaspoon sugar
½ teaspoon salt
1 cup buttermilk
1 cup all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
1 egg, beaten

Sift flour, baking powder and baking powder. Set aside

Into a medium mixing bowl, add cornmeal, sugar and salt. Stir to blend.

Pour boiling water over corn meal mixture and mix well. Let stand until meal swells-5-10 minutes.

Add buttermilk to the corn meal mixture, mix well.

Add the mix flour mixture and beaten egg to the corn meal mixture.

Onto a hot griddle drop batter using a 1 Tablespoon scoop. Using the back of the scoop, gently spread batter into a 3-inch circle (if you don’t have a scoop, use a Tablespoon). Cook slowly, turning to brown both sides. The cakes should be well cooked. These require a longer cooking time than do pancakes.

Makes 12-15 (3-inch size)

corn cakes

2 thoughts on “Corn Cakes

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