Raised Griddle Cakes
This is a very old-fashioned version of cornmeal pancakes which rise overnight. It came to our family via my great grandmother and dates back to the mid 1870s. The cornmeal gives these pancakes a tiny hint of fried mush, a splendid treat that exceeds my patience to make.
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Recipe Summary
Ingredients
Directions
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.