Williamsburg Cornmeal Batter Cakes
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.
How to Make Williamsburg Cornmeal Batter Cakes
- Heat the milk and water in a large saucepan almost to boiling. Add the cornmeal in a stream, whipping until smooth. Cool to room temperature.
- Add the remaining ingredients and beat well with a wire whisk. The batter will be thin.
- Grease 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.
- Note: 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.
- Additional batter cakes can be frozen between squares of waxed paper for future use. Thaw completely and warm slightly before using.