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Dessert

Corn-meal Flapjacks

A simple batter of boiling milk and cornmeal cooked on a griddle and served rolled with sugar.

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-high 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
Provides moisture and liquid that the cornmeal starch absorbs to form the batter.
White cornmeal
Its starch swells and sets the batter, giving the flapjacks body and a grainy texture.

The step that matters

Stir the cornmeal into the boiling milk gradually. Adding cornmeal slowly into hot liquid lets each granule hydrate and swell evenly. Dumping it in at once creates lumps that stay dry inside and make the batter uneven.

“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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