Grittle Cakes Recipe
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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.)
Ingredients
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
2 tablespoons vegetable oil
Instructions
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
2 tablespoons vegetable oil
Combine grits, salt and sugar. Slowly add 1 cup boiling water. Cover and let stand for 10 minutes.
Beat together milk, egg and butter. Add to grits mixture.
Combine flour and baking powder. Stir into batter.
Heat 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.
Beat together milk, egg and butter. Add to grits mixture.
Combine flour and baking powder. Stir into batter.
Heat 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.
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