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

prep:
20 mins
cook:
8 mins
additional:
1 day
total:
1 day
Servings:
6
Yield:
12 pancakes
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together the cornmeal and boiling water. Let soak for about 15 minutes. While still warm but not hot, stir in the flour, sugar, milk and yeast. Cover, and let rise overnight in the refrigerator.

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  • In the morning, mix in the eggs, baking powder and salt. If the batter seems too thin, add more cornmeal to thicken it up. If desired, set aside a cupful of batter for the next morning's batch of griddle cakes (see Cook's Note).

  • Heat a lightly oiled griddle over medium heat. Spoon pancakes onto the hot griddle, and cook until browned on each side. Serve at once with butter and syrup.

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.

Nutrition Facts

302 calories; protein 11.2g; carbohydrates 54.1g; fat 4.5g; cholesterol 68.5mg; sodium 470.9mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/27/2006
These did take a little time to prepare but since most of the work is done the night before it takes very little time to get them going in the morning. I had the batter ready and had to wait for the griddle to finish heating. The batter did come out a little thin. I cooked them that way and they turned out fine if just a little flat. Next time I will start with more cornmeal probably a quarter cup or more extra. The cooking time seemed to need to be a little longer than regular pancakes. The first two I made turned out a little doughy. I started leaving them on the griddle for a few extra minutes after they looked done and the rest all came out perfect. The taste was very good but I was hoping it would taste a little more like corn bread. The corn flavor was definitely there but was a little more subtle than I would have liked. This is something that the extra cornmeal will hopefully also help with. Read More
(14)

Most helpful critical review

Rating: 2 stars
10/01/2005
The batter was thin I added an extra 1/4 cup all purpose flour to the batter. I also decreased the yeast by 1/2 teaspoon. The overall flavor was bland - even though I added an extra tablespoon of sugar. I don't think I'll be making these again. Read More
(11)
8 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
02/27/2006
These did take a little time to prepare but since most of the work is done the night before it takes very little time to get them going in the morning. I had the batter ready and had to wait for the griddle to finish heating. The batter did come out a little thin. I cooked them that way and they turned out fine if just a little flat. Next time I will start with more cornmeal probably a quarter cup or more extra. The cooking time seemed to need to be a little longer than regular pancakes. The first two I made turned out a little doughy. I started leaving them on the griddle for a few extra minutes after they looked done and the rest all came out perfect. The taste was very good but I was hoping it would taste a little more like corn bread. The corn flavor was definitely there but was a little more subtle than I would have liked. This is something that the extra cornmeal will hopefully also help with. Read More
(14)
Rating: 2 stars
10/01/2005
The batter was thin I added an extra 1/4 cup all purpose flour to the batter. I also decreased the yeast by 1/2 teaspoon. The overall flavor was bland - even though I added an extra tablespoon of sugar. I don't think I'll be making these again. Read More
(11)
Rating: 4 stars
08/18/2006
Intriguing taste and texture. Needed more cornmeal and I liked to top the finished cakes with lots of butter. Read More
(8)
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Rating: 2 stars
04/10/2007
This recipe just did not work for me. It includes a two-step preparation the first of which was straight forward. I had difficulty correctly executing the second step because the batter was so runny. The recipe suggests adding more flour to correct any runniness; but my batter required so much flour that resulting pancakes were tasteless. I love both cornmeal pancakes and yeast-raised pancakes but this recipe (in my hands) did not successfully meld the two. Read More
(6)
Rating: 5 stars
12/05/2006
I followed the recipe perfectly and they turned out great. Very Good! Read More
(3)
Rating: 4 stars
02/23/2012
Not bad! Definately not your typical box mix. At first the kitchen smelled like a brewery and then like baking bread. The 'cakes were filling and had a tiny bit of "mush" inside which was fun. We made the batter as directed and needed nothing extra to thicken it. We cooked them on medium heat for less than 8 minutes; I liked them golden brown and they tasted a little burnt when they were dark brown. Note: When it says let rise in FRIDGE overnight don't try to leave it on the counter or you will have a mess (we didn't lose much). Great with maple syrup and/or peanut butter. The dog was begging for more. Read More
(1)
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Rating: 4 stars
08/31/2019
Bacon grease! Mom and Nana used to save bacon grease for cooking other things. The combo of these cakes, maple syrup, and bacon grease is heavenly. And it's an excuse to fry up some bacon. Read More
Rating: 5 stars
03/10/2019
My husband and I loved this recipe I did alter it a bit based on previous reviews. I decreased the milk to 1.5 cups I increased the brown sugar to 1/4 cup. In the morning i added a tsp of vanilla along with other ingredients. Read More
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