Food

Recipe: Cornmeal pancakes

Lifestyle and LeisureCooking

 

Nothing makes Times Food editor Russ Parsons feel like a dad more than cooking a good breakfast. Not some fancy menu full of hollandaise and cream sauce, either, but hearty, home-style food, such as the cornmeal pancakes from the 1943 edition of the "Joy of Cooking." Though the author, Irma Rombauer, a good Midwesterner, wasn't one to sing the praises of her recipes, she does describe this one as "delicate and good." They certainly are. The trick here is pre-cooking the cornmeal by covering it with boiling water for 10 minutes. That softens it just enough to give the meal a tender texture. Serve this with good maple syrup, or with homemade jam.

Cornmeal pancakes

Total time: 30 minutes

Servings: 2 to 4

Note: Adapted from the 1943 "Joy of Cooking" by Irma Rombauer


Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish.


1 cup white or yellow cornmeal

1 teaspoon salt

2 tablespoons butter

1 to 2 tablespoons honey, sugar or syrup

1 cup boiling water

1/2 cup milk

1 egg

1/2 cup flour

2 teaspoons baking powder

1. Combine the cornmeal, salt, butter and honey in a large, heavy bowl. Pour the boiling water over the top and whisk well to combine. Cover tightly and let stand at least 10 minutes.

2. Measure the milk into a measuring cup. Add the egg and beat well with a fork until smooth. Stir this into the cornmeal mixture.

3. Sift together the flour and baking powder and stir into the cornmeal mixture with a few swift strokes.

4. Heat the griddle until a few drops of water dance and skitter across the surface. Butter or grease the griddle lightly, then pour the batter in one-third cup measures. Cook until bubbles stop appearing and the top surface appears slightly dry, about 3 minutes. Turn and cook just until the center feels set and no longer liquid, 1 to 3 more minutes. This makes about 8 pancakes.

5. Serve immediately with syrup or jam, or keep warm on a cookie sheet in a 200-degree oven.

Each of 4 servings: 280 calories; 7 grams protein; 44 grams carbohydrates; 3 grams fiber; 9 grams fat; 5 grams saturated fat; 71 mg. cholesterol; 8 grams sugar; 868 mg. sodium.

Copyright © 2014, Los Angeles Times
Related Content
Lifestyle and LeisureCooking
  • Favorite L.A. Times recipes from 2010
    Favorite L.A. Times recipes from 2010

    The L.A. Times Food section published almost 300 recipes this year. We reprint our favorites.

  • Opening the vault: Our best recipes
    Opening the vault: Our best recipes

    (Los Angeles Times) JUST A BITE: One of our most popular recipes from 2006 was this appetizer for bruschetta with burrata and radicchio marmalade. Click here for the recipe. The L.A. Times Test Kitchen tests hundreds of recipes a year, so coming up with our favorites was not an easy task....

Comments
Loading