Hopi Indian Blue Cornmeal Cakes
Makes 8 to 10 cakes
Ingredients:
3/4 cup blue cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons vegetable oil
1/2 teaspoon salt
1 to 1-1/2 cups milk
Butter or fat
Maple syrup or fresh fruit
Method:
In a medium-sized bowl, combine cornmeal, flour, baking powder, oil and salt. Add milk to give the consistency you prefer for griddlecakes; for thicker cakes, use 1 cup, for thinner cakes, use 1-1/2 cups.
Stir just until lumps disappear; do not overmix. Heat griddle over medium-high heat until drops of water dance on it. Brush with butter or fat.
Drop batter onto hot griddle, using 1/4 cup batter for each cake. Cook each cake until crisp on 1 side. With a pancake turner, turn and cook until underside is golden.
Brush griddle with more fat as required. Serve hot with butter and maple syrup or fresh fruit.
Notes:
Cooked into a cereal, using one-third cup meal to one cup water, it turns into a pale pinkish porridge which is delicious served with just a dab of butter. You may substitute blue cornmeal for stone-ground cornmeal in any recipe. Try these griddle cakes served with real Northern maple syrup!
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