Indian Meal Griddle Cakes Without Eggs
Ingredients
Directions
Prepare
Scald the Indian meal overnight.
Thin the meal with milk.
Add coarse sea salt to taste.
Cook
Bake the mixture as thin as possible on a griddle.
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
- Indian meal (cornmeal)
- Forms the body of the cakes, giving them their grainy texture and corn flavor.
- Milk
- Hydrates the scalded meal into a pourable batter and adds moisture.
The step that matters
Baking the mixture as thin as possible. Spreading the batter thinly lets heat reach the center quickly, so the cakes cook through and brown evenly rather than staying gummy inside.
“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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