Walt willey's \"real corn pancakes\"
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Coarse yellow cornmeal |
| 1 | cup | Water |
| 3 | tablespoons | Unsalted butter |
| ¾ | cup | Unbleached all-purpose flour |
| 1 | pinch | Salt |
| ½ | teaspoon | Baking powder |
| 2 | Eggs; lightly beaten | |
| ½ | cup | Milk |
| ¼ | cup | Sour cream |
| 2 | tablespoons | Maple syrup |
| ¾ | cup | Canned corn kernels |
Directions
Combine the cornmeal and the water in a saucepan. Constantly stir the mixture while it cooks until smooth and thick. Add butter to the cornmeal/water mixture, continue stirring. Set the mixture aside to cool sligthly.
Mix the dry ingredients: in a bowl combine flour, salt, baking powder and baking soda...mix well...set aside. Into the cooled cornmeal mixture, add 2 lightly beaten eggs, milk, sour cream and the maple syrup.
Gently fold the flour mixture and the corn into the pan of cornmeal, stir well.
Drop the batter by tablespoons into a preheated, pre-greased griddle. Cook until bubbles form and edges set (approx. 1 minute) then flip and cook until golden.
Posted to recipelu-digest Volume 01 Number 472 by "bunny" <layla696@...> on Jan 7, 1998