Grittle cakes

The problem with flapjacks and pancakes, as any mother knows, is by the time you cook and stack enough to feed the whole family, the pancakes on the bottom have the consistency of … well … not what you intended.

I discovered the solution by accident one morning. Having run out of corn meal for flapjacks, I tried grits instead—and found the results not only stayed crispy all morning, but had such an indescribable taste that I’ve never cooked them any other way since. Griddlecakes became Grittlecakes. (Grits is a dry meal made from hull corn kernels; a favorite in the South.)

You can use any recipe, but here’s mine:

• 1 cup grits
• 1 teaspoon salt (or to taste)
• 2 tablespoons sugar
• 1 cup boiling water
• 1/2 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1/2 cup all-purpose flour
• 2 teaspoons double-acting baking powder

Combine:

• 1 cup grits
• 1 teaspoon salt
• 2 tablespoons sugar
• Slowly add 1 cup boiling water.
• Cover and let stand for 10 minutes.

Beat together:

• 1/2 cup milk
• 1 large egg
• 2 tablespoons melted butter

Combine all ingredients above.

Combine separately:

• 1/2 cup all-purpose flour
• 2 teaspoons double-acting baking powder

Stir flour mix into batter.

Heat 2 tablespoons soybean-based cooking oil in a 10-inch iron fry pan on medium heat. Cook two grittlecakes at once, 1/4 cup batter per cake. Turn over when the surface is bubbly. Serve with butter and warm maple syrup. Or you might try your favorite jam or honey. For variety, add blueberries or apple pieces to the batter. Extra grittlecakes can be refrigerated for up to a week, reheated in the oven, and served. Or, they can be frozen for later use.

Janet Fossel is a painter in Goodlettsville, Tenn., who puts up her own jellies and preserves.

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