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Ingredients
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1 cup white cornmeal
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2 cups boiling water
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2 cups all-purpose flour
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2 cups milk
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2 teaspoons yeast
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1 tablespoon brown sugar
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2 eggs
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1 teaspoon salt
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¼ teaspoon baking powder
Directions
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In a large bowl, stir together the cornmeal and boiling water. Let soak for about 15 minutes. While still warm but not hot, stir in the flour, sugar, milk and yeast. Cover, and let rise overnight in the refrigerator.
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In the morning, mix in the eggs, baking powder and salt. If the batter seems too thin, add more cornmeal to thicken it up. If desired, set aside a cupful of batter for the next morning's batch of griddle cakes (see Cook's Note).
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Heat a lightly oiled griddle over medium heat. Spoon pancakes onto the hot griddle, and cook until browned on each side. Serve at once with butter and syrup.
Cook's Note:
To use the reserved cup of batter for the next morning, mix the same way--just eliminate the yeast and use the starter (batter) instead.
Nutrition Facts (per serving)
302 | Calories |
5g | Fat |
54g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 302 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 2g | 9% |
Cholesterol 69mg | 23% |
Sodium 471mg | 20% |
Total Carbohydrate 54g | 20% |
Dietary Fiber 3g | 10% |
Total Sugars 6g | |
Protein 11g | 22% |
Vitamin C 0mg | 0% |
Calcium 125mg | 10% |
Iron 3mg | 18% |
Potassium 278mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.