Ingrients & Directions
1 c Stoneground cornmeal
1 ts Salt
1 tb Sugar
1 c Milk
1 Egg
1/4 c Heavy cream
2 tb Liquid, lightly browned
Butter
1/2 c Flour
2 tb Baking pulverise
Bring the milk to a simmer. Stir in the cornmeal, salt and bread. Let
standpoint 5-10 transactions.
Stir in the egg, heavy cream and melted butter. Sift the flour and
baking powder together and fold into the cornmeal. Spoon onto a
lightly buttered griddle until lightly browned, flip and brown on the
other slope.
Yield: 18-20 3-inch pancakes
(courtesy Larry Forgione of An American Situation/Beekman 1776 Tavern)
Yields
4 servings
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