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Old 01-12-2007, 12:24 PM   #1
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Cornmeal Griddle Cakes

I usually wing this recipe but it goes something like this:

2 cups yellow cornmeal
1/4 cup all purpose flour
1 Tbs. baking powder
1 tsp. salt
1/2 c. buttermilk or sour milk (as needed)

Stir dry ingredients together then whisk in buttermilk. Like cornbread, the mixture will appear slightly grainy. Drop the mixture by tablespoonfuls onto a hot greased griddle or cast iron pan to form small pancakes. Cook for a couple of minutes on each side until golden brown.

These are delicious little cornmeal pancakes!

At breakfast time I like mine with just butter but you may certainly top them with maple syrup, sorghum, jam... whatever you like!

They also make a nice savory accompaniment to a meat, chicken or fish dish in place of potatoes or rice.

Fraidy

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Old 01-12-2007, 03:16 PM   #2
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Hey Fraidy...

When we don't want to go to the trouble of heating up the oven for corn bread...we make the cornmeal pancakes ...we call them fritters...You are right...they are excellent as you mentioned or with any dish that you want "corn bread" with...greens, soups, etc.
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Old 01-12-2007, 03:21 PM   #3
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Yes, Uncle Bob, I do the same thing with my cornbread batter. Some nights I just don't want to go to the bother of heating up the oven to make cornbread. Especially in the summertime because our house isn't air-conditioned.
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Old 01-12-2007, 04:04 PM   #4
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I forgot to mention that we keep the griddle/pan well oiled...and Katie...you gotta try this with cane syrup....Hot off the griddle..a little butter...then syrup...It is a very different "pancake"....taste and texture wise...

.......and then there are "hushpuppies"




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Old 01-12-2007, 04:05 PM   #5
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Yup! That's what we do for breakfast sometimes. Yummy! I like mine with white Karo syrup.
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Old 01-12-2007, 04:46 PM   #6
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Katie....

I know you are not confusing Cane syrup with corn (karo) syrup...but you just gotta try it with pure cane syrup.....oh the flavor!!

Then you may not like Cane syrup...
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Old 01-12-2007, 05:44 PM   #7
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Uncle Bob ... the ultimate, if you can find it these days .... Ribbon Cane Syrup! About the nearest I can find these days is Steen's Pure Cane Syrup.

But, it's also hard to beat Brer Rabbit blackstrap molasses - you just can't beat that stuff on hoe cakes ..
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Old 01-12-2007, 05:51 PM   #8
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Quote:
Originally Posted by Uncle Bob
Katie....

I know you are not confusing Cane syrup with corn (karo) syrup...but you just gotta try it with pure cane syrup.....oh the flavor!!

Then you may not like Cane syrup...
You're right, I wasn't confusing it. I'm just hopelessly addicted to white Karo. Love it on my fried cornmeal mush, too.
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Old 01-12-2007, 08:07 PM   #9
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Is the syrup that my mother used to make cane syrup? She melted down white or brown sugar in a pot added some vanilla and poured it over our pancakes. Maybe it was more like the white karo syrup.

.......and then there are "hushpuppies"
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Old 01-12-2007, 08:07 PM   #10
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Michael....

Yeah buddy!!!! Steens is "top of the line" pure cane syrup.
I have been told that the old true ribbon cane is not commercially grown (in large quanities) any longer...most of todays cane are hybrids etc. I have seen some (small) brands that claim Pure ribbon cane...but have not tried them...certainly none on the retail shelves around here...
Got a big bottle of Brer Rabbit in the cabinet...use it mostly in cooking...but like you said is also an excellent product.
I prefer dark Karo in pecan pies..it has a slight cane flavor...at times we add a small amount of Steens to the pecan pie recipe....WOW!!
Last time I was in Abbeville..I ate lunch at a local small cafe...Some of the best Chicken sauce piquante I've had....but that is another story.
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