Just made delicious pancakes, note it needs buttermilk and makes quite a few:
- 1 egg, separated
- 2 cups buttermilk
- 2 tablespoons vegetable oil
- 1/2 cup sifted all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 1/2 cups cornmeal (maize meal), unsifted
Beat egg white until stiff peaks form; set aside. Slightly beat the egg yolk in mixing bowl; blend in buttermilk and oil. Mix together the flour, soda, salt, sugar, and cornmeal; blend into the liquid mixture until smooth. Fold in beaten egg white. Let batter stand for 10 minutes. Bake on hot greased griddle until nicely browned on both sides. These cook a little slower than pancakes.
Serve with butter and warmed syrup. Also delicious with fried ham or bacon on the side.
Cornmeal pancake recipe serves 6 to 8.
Source: http://southernfood.about.com/cs/pancakes/a/bl30930r.htm
Made again Sep 2020. Left the mixture for an hour and it absorbed nearly all the liquid. Had to add nearly double the buttermilk. Went lumpy too, but that seemed to not be noticeable in pancakes.
ReplyDeleteWas still quite good in spite of all that.
ReplyDeleteMade 5-6 large pancakes in the bottom of the non-stick wok. Actually just enough for 2-3 people to have a hearty brunch.
ReplyDelete(used polenta, perhaps it was too fine and it needs a medium cornmeal)
ReplyDelete