Dixieland frycakes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Boiling Water |
| 1⅓ | cup | Grits |
| 2 | tablespoons | Golden Syrup, Honey or Light Molasses |
| 1 | tablespoon | Butter |
| ¾ | cup | Milk |
| ⅔ | cup | All Purpose Flour |
| 4 | teaspoons | Baking Powder |
| ¾ | teaspoon | Salt |
| ¼ | cup | Vegetable Oil |
| 1 | cup | Golden Syrup, Honey or Light Molasses |
Directions
Combine the boiling water and grits in a heatproof bowl. Stir in the first measure of syrup and the butter. Set aside for 5 minutes. Stir in the milk. Combine the flour, baking powder and salt in a sifter.
Sift the flour mixture onto the grits. Stir until well combined. Heat 1 teaspoon of oil in a large, non-stick skillet. Spoon the batter into the skillet to form 3½" pancakes (they are fragile and its just about impossible to turn them without breaking if they're larger). Fry until golden on one side. Use a pancake turner to carefully turn the cakes. Fry until golden on the second side.
Continue the process, adding oil to the skillet as needed. Serve warm with syrup, preserves and/or fresh fruit.