Thursday, April 21, 2011

Cornmeal for Pancakes???

What is the deal about Cornmeal Pancakes? Well if you have never tasted them, they are very delicious. Long ago these pancakes were called "griddlecakes" or "hot cakes". In the deep south they were called "hoe cakes". These cakes were derived from an the American Indian way of making pancakes by grinding corn between stones to make a "meal" or "corn meal". Salt and water were added to these cakes and cooked over heated coals or campfire. This is was one of the first methods of making pancakes. Some people substitute white corn meal for the yellow corn meal and they make what is called "island hot cakes". These "island hot cakes" are still made today in Rhode Island. They are made with stone ground white corn meal.  The pancakes were crisp on the outside, soft within, and when served hot, spread with butter and covered with pancake or maple syrup. The reason why they are called "hoe cakes" in the south is because slaves would cook them over a campfire on a tool called a "hoe". Here is a good recipe for them if you want to try them.

1/2 cup sifted flour
1 1/2 tsp salt
1 tsp baking soda
2 cups yellow cornmeal
2 eggs beaten
2 1/2 cup buttermilk
1 1/2 tsp vanilla

Sift together flour, salt and baking soda. Stir in cornmeal. Add eggs, buttermilk and vanilla, beat just until smooth. Pour 1/4 cup batter for each cake onto a lightly greased, hot griddle. Cook until golden brown on both sides. Serve hot. Makes about 20-25.

Recipe taken from Great Home Cooking in AMerica by Farm Journal.

Take time out to try these traditional cakes, they are extra yummy!!!

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