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Change O' Pace Cornmeal Pancakes




Source of Recipe


Internet


List of Ingredients




Serves 6 easily. Double for 8-10. This recipe makes lots.

Corncakes:

1 ½ cups boiling water
1 cup blue, yellow or white cornmeal
1 tsp salt
2 eggs
1/4 cup honey
2/3 cup milk
½ stick of butter, melted
1 1/4 cups all purpose flour
1 tablespoon baking powder

Topping (ingredients given here per serving):

1 Tablespoon butter
1 large apple per person/peeled/sliced. (1 1/2 small apples). Granny Smith or other tart apple.
1 tablespoon brown sugar
1/2 tsp cinnamon
For example, to make this topping for 6 servings use 6 apples, 6 tablespoons sugar and 3 tsp cinnamon.

In a medium bowl pour boiling water over cornmeal and salt; stir briskly to blend and set aside.

In a medium or large bowl (depending on the size of the recipe) beat eggs, honey, milk and butter. Stir in the cornmeal and then dry ingredients. Set aside.

Make the topping by melting the butter in large skillet. Add apple slices and saute, turning slices often, until tender but not floppy soft. Add sugar/cinnamon, stir until melted. Remove from heat.

Drop corncake batter by large mixing spoonfuls on griddle. Turn when light brown on bottom and lightly brown the other side.

Serve individual plates 2-3 cakes per plate with 1 1/2 spoonfuls of topping. Have warmed maple syrup on the table. Some folks will want to add it. We don't serve butter with this one because it's in the recipe twice.

Served with large portion of fresh mixed fruit in season.

Sausage or bacon if preferred.



Recipe