williamsburg cornmeal batter cakes
From the Colonial Williamsburg Cookbook, 1975 edition. These are good for breakfast with butter and sorghum, but also work like crepes for main dish recipes. I have seen them served topped with a slice of Virginia ham and a large spoonful of sautéed backfin crabmeat. Or you can fill them with creamed chicken and roll up like crêpes. We've even rolled them around grilled asparagus spears and topped with Hollandaise sauce.
prep time
10 Min
cook time
20 Min
method
---
yield
about 10 cakes
Ingredients
- 2 1/2 cups milk
- 2 cups water
- 1 cup cornmeal (not cornmeal mix)
- 1 cup butter, melted
- 2 2/3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 3 - eggs
How To Make williamsburg cornmeal batter cakes
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Step 1Heat the milk and water in a large saucepan almost to boiling. Add the cornmeal in a stream, whipping until smooth. Cool to room temperature.
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Step 2Add the remaining ingredients and beat well with a wire whisk. The batter will be thin.
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Step 3Grease a 9 or 10-inch nonstick skillet or crêpe pan and heat over medium-high heat. Allow about 1/4 cup batter for each cake, enough to cover the bottom of the skillet. Cook one cake at a time. Turn once when small bubbles appear on the surface.
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Step 4Note: The batter tends to thicken toward the last of the cakes. If this happens, add a small amount of water or milk to restore the original consistency.
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Step 5Additional batter cakes can be frozen between squares of waxed paper for future use. Thaw completely and warm slightly before using.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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