Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 cup Corn meal fine
- 2 cup Water, boiling may need more or less
- 1/2 teaspoon Salt
- 2 tablespoon Sugar
Preparation
The amounts of water and cornmeal are apporximate. The batter needs to be kind of thin. The battter should spread on its own for hte most part when you spoon it onto the griddle, but there should be no air holes when it spreads. So dont dump all the water in at one time.
These need to be cooked for 6 minutes on each side. I use my kitchen timer. If they dont cook long enough the will not be crisp or cooked all the way through. It sounds like a lot to worry about, but my kids love them, and will eat 2 batches for breakfast.
Mix water and corn meal to consistance talked about above.
Add salt and suger and stir to mix in.
Cook on griddle or frying pan. Cook for 6 minutes on each side. Serve with butter and or syrup.
I use bacon fat on the griddle when i cook them. It makes them crisp and adds a little flavor. 350? is the perfect temp for my griddle, but you may need to adjust for your own. This is a recipe handed down to me from my grandmother, so it is a recipe that is a feel kind of thing. No exact measurements, she said, go by feel!!
