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Corn-meal Flapjacks

A batter of boiling milk and cornmeal cooked on a griddle to golden brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Corn-meal Flapjacks

Oven, in the book's wordsA quick oven

Ingredients

Directions

Make the batter

  1. Pour the boiling milk into a bowl.

  2. Gradually stir in the cornmeal until well combined.

Cook and serve

  1. Heat a griddle over medium heat.

  2. Pour batter onto the griddle and cook until golden brown on both sides.

  3. Serve rolled with sugar in between.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Milk
Hydrates the cornmeal and softens it into a smooth, pourable batter.
White cornmeal
Provides the main body and corn flavor of the flapjacks.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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