Cornmeal griddlecakes with raspberry jalapeno topping
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Cornmeal |
| ½ | cup | Boiling water |
| ½ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Baking powder |
| 1 | Egg, beaten | |
| ¼ | cup | Butter, (1/2 stick) melted |
| ¼ | cup | Milk |
| 1 | Ear corn, husked and kernels, removed | |
Directions
Place the cornmeal in a large mixing bowl and pour the boiling water over it, stirring well to combine. Add the flour, salt, baking powder, egg, melted butter and milk. Beat the batter until it is mixed. Add the corn kernels and stir until thoroughly mixed. Heat a griddle over medium high heat. Brush the hot griddle with oil or butter. Spoon about 2 tablespoons of batter for each pancake and cook until bubbles break on top of the pancakes. Flip and cook a few minutes until the bottoms are golden. Spoon Raspberry Jalapeno Topping over pancakes. Yield: 4 to 6 servings c.1996, M.S. Milliken and S. Feniger, all rights reserved. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #356 Recipe by: TOO HOT TAMALES SHOW #TH6326 From: Pat Asher <asher@...>
Date: Sat, 28 Dec 1996 08:32:40 -0600