Levee Camp Griddle Cakes

recipe
Brenda Cason-Brown tells us that the name for this recipe comes from the old levee camps in Greenville, Mississippi, where the cakes were a popular dish with the workers. She serves these as appetizers or as an evening meal along with slices of country ham or pork sausage.

Yield:

Makes 12 pancakes or 42 appetizer-size pancakes

Recipe from

Oxmoor House

Ingredients

1 cup white cornmeal
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup buttermilk
1/2 cup sour cream
1 large egg, lightly beaten
Honey or maple syrup

Preparation

Combine cornmeal and next 4 ingredients in a large bowl.

Combine buttermilk, sour cream, and egg; add to dry ingredients, stirring just until moistened.

Pour about 3 tablespoons batter for each cake onto a hot, lightly greased griddle. Cook pancakes 3 minutes or until tops are covered with bubbles and edges look cooked; turn and cook 2 minutes. (Cakes should be golden brown.) Serve with honey or maple syrup.

Note:

Brenda Cason-Brown, Shreveport, Louisiana,

Oxmoor House

April 2006
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