Indian Meal Griddle Cakes-without Eggs
Ingredients
Directions
Prepare the batter
Scald the cornmeal overnight.
Thin the cornmeal with milk the next morning.
Add coarse sea salt to taste.
Cook
Bake the mixture as thin as you can on a griddle.
Don't be discouraged if the first batch fails; the next will be delicate and nice.
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
- Cornmeal
- Forms the body of the cakes; scalding softens its starch so the batter cooks into a tender cake.
- Milk
- Thins the cornmeal into a pourable batter and adds moisture to the cakes.
The step that matters
Baking the mixture as thin as you can. A thin layer of batter heats through and sets quickly on the griddle. A thick batch stays gummy in the middle and can scorch on the outside before it is cooked through.
“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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