5 (15)

Category: Breakfasts

Cornmeal pancakes

Cornmeal pancakes
Glenn Koenig / Los Angeles Times

What is it about cooking breakfast that makes me feel so much like a dad? Waking up early on a Sunday morning, starting coffee, pulling out a mixing bowl, beating eggs and sifting flour -- I'm a regular Hugh Beaumont. ... Read more

Total time: 30 minutes | Serves 2 to 4
Note: Adapted from the 1943 "Joy of Cooking" by Irma Rombauer.
  • 1 cup white or yellow cornmeal
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 1-2 tablespoons honey, sugar or syrup
  • 1 cup boiling water
  • 1/2 cup milk
  • 1 egg
  • 1/2 cup flour
  • 2 teaspoons baking powder

Step 1Combine 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.

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

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

Step 4Heat 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.

Step 5Serve 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.
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