Cornmeal Pancakes

Recipe adapted from the 1948 edition of “Joy of Cooking” cookbook. It’s a keeper!

Prep Time: 15 minutes    Total Time: 30 minutes

WHAT YOU NEED:

1 cup whole grain yellow or white cornmeal (medium coarseness)

2 Tbsp. butter

1 – 2 Tbsp. pure maple syrup or granulated sugar

1 tsp. salt

1 cup boiling water

1/2 cup lowfat milk

1 egg

1/2 cup flour

2 tsp. baking powder

MAKING IT:

Combine the cornmeal, butter, syrup and salt in a heat-proof bowl. Pour boiling water over top and stir well until butter is melted. Cover tightly and let stand for at least 10 minutes.

Measure milk in a liquid measuring cup or small bowl. Add the egg to the milk and beat well with a whisk or fork until smooth. Stir milk mixture into the cornmeal mixture until well blended.

In a small bowl, whisk together the flour and baking powder. Add flour to the cornmeal mixture with a few swift strokes just until dry ingredients are moistened. Do not over mix.

Heat the griddle or skillet over medium heat or until a few drops of water “dance” on the surface. Generously grease the griddle or skillet with cooking oil, then ladle about 1/3 cup batter onto the hot surface. Cook each pancake on one side until bubbles stop appearing and edges start to dry slightly, about 3 minutes. Flip each pancake and cook for 2 - 3 minutes more. Makes about 8 pancakes or 4 servings. Serve with plenty of pure maple syrup.

NUTRITION:

Nutrition Information per serving (2 pancakes): 270 Calories; 8g Total Fat; (4g Sat Fat; 0g Trans Fat); 60mg Chol; 620mg Sodium; 42g Total Carb; (5g Fiber; 6g Total Sugars; 5g Added Sugars); 6g Protein; 30% DV Calcium

TIPS:

A medium grind whole grain yellow cornmeal works best for this recipe. Bob’s Red Mill makes a good one.

To make gluten free, substitute measure-for-measure gluten free flour for the wheat flour.