Advertisement

Cornmeal pancakes

Time 30 minutes
Yields Serves 2 to 4
Cornmeal pancakes
(Glenn Koenig / Los Angeles Times)
1

Combine the cornmeal, salt, butter and honey in a large, heavy bowl. Pour the boiling water over 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.

Adapted from the 1943 “Joy of Cooking” by Irma Rombauer.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.