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Levee Camp Griddle Cakes

Levee Camp Griddle Cakes

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.

Oxmoor House APRIL 2006

  • Yield: Makes 12 pancakes or 42 appetizer-size pancakes

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.

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Levee Camp Griddle Cakes Recipe

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