Cornmeal Griddle Cakes

CORNMEAL GRIDDLE CAKES

Adapted by Liza Lowery who, in turn, adapted from two vintage recipes in Charleston Receipts cookbook (1950 edition)

These small, delicate pancakes are easiest to flip when cooked on a nonstick surface. Greasing the skillet with butter highlights the taste of the cornmeal, but wipe out the pan between batches to prevent burning. Children love little stacks with a drizzle of maple syrup.

INGREDIENTS

• 113 grams (1 cup) Cateto Orange Cornmeal

• 226 grams (1 cup) boiling water

• 29 grams (2 Tablespoons) melted butter

• 14 grams (1 Tablespoon) sugar

• 1 large egg

• 56 grams (1/4 cup) milk, plus more as needed

• 60 grams (1/2 cup) NuEast All Purpose Flour

• 5 grams (1 teaspoon) sea salt

• 10 grams (2 teaspoons) baking powder

• Butter or oil for the skillet

INSTRUCTIONS

1. In a medium bowl, pour the boiling water over the cornmeal. Stir until the water is absorbed and let sit 5 minutes.

2. Stir in the melted butter and sugar.

3. Briefly whisk the egg and ¼ cup milk together, and add to the cornmeal.

4. Sift the flour and salt into the cornmeal mixture, and stir until combined. The mixture should be pourable like slightly whipped heavy cream. If the mixture is too thick, add a little more milk a teaspoon at a time until the batter is the right consistency.

5. Whisk in the baking powder, making sure it is completely absorbed.

6. Heat a wide nonstick skillet on medium. When a few drops of water sputter and sizzle on the surface, add a tablespoon of butter and spread out across the surface of the pan.

7. Drop the batter using a measuring tablespoon. When the surface bubbles, flip and cook briefly, just a few seconds, until golden brown on the underside.

8. Serve with maple syrup, Grade A, if you can find it.