Corn Meal Griddle Cakes
Ingredients
Directions
Make the batter
In a bowl, combine cornmeal, sour milk or buttermilk, baking soda, and salt. Mix until smooth.
Cook
Preheat a griddle over medium heat.
Pour batter onto the griddle and cook until bubbles form, then flip and cook until golden brown.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Cornmeal
- Forms the bulk of the batter and gives the pancakes their grainy, sturdy texture.
- Sour milk or buttermilk
- Provides the liquid and acidity that react with the baking soda to lift the batter.
- Baking soda
- Reacts with the acidic sour milk or buttermilk to produce gas that makes the pancakes rise.
The step that matters
Pour batter onto the griddle and cook until bubbles form, then flip. Flipping too early, before bubbles form and set the top, can tear the pancake and leave it doughy in the middle. Waiting for bubbles to appear and the edges to look set lets the structure hold when turned.
“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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