Cornmeal Griddle Cakes

Oxmoor House
Nutritionists often proclaim the benefits of eating more fiber, and what better way to accomplish that goal than with delicious, homemade whole-grain bread?

Yield:

Makes about 1 dozen.

Recipe from


Ingredients

1 cup whole wheat flour
1 cup finely ground or sifted stone-ground white or yellow cornmeal
1/4 cup sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup milk
1/2 cup sour cream
1/4 cup vegetable oil
Cooking spray
Honey or maple syrup

Preparation

Combine first 6 ingredients in a large bowl until well blended. Combine egg, milk, sour cream, and oil in a separate bowl; add to dry ingredients, stirring just until moistened.

Pour about 1/4 cup batter for each cake onto a hot griddle coated with cooking spray. Spread batter to about a 4-inch diameter using back of a spoon. Cook 1 1/2 to 2 minutes or until edges start looking dry; turn and cook 1 to 2 more minutes or until desired degree of doneness. Serve cakes warm with honey or maple syrup.

Note:

Susan McEwen McIntosh, Glorious Grits – America's Favorite Comfort Food

October 2009