These quick and easy pan-fried cornmeal cakes are very simple to make and quite filling when served for brunch with butter and maple syrup.
1 person made this
1 1/2 cups (185g) cornmeal (polenta)
1 cup (250ml) boiling water
1 cup (150g) plain flour
1/4 cup (55g) white sugar
30g butter, melted
2 tablespoons baking powder
1 pinch salt
1 1/2 cups (375ml) milk
1 egg, beaten
Directions Preparation:10min › Cook:20min › Extra time:5min › Ready in:35min
Pour cornmeal into a large bowl; cover with boiling water. Let stand until slightly softened, about 5 minutes. Stir in flour, sugar, melted butter, baking powder and salt. Mix in milk and egg until batter is smooth.
Heat a lightly greased flat plate or frying pan over medium heat. Drop spoonfuls of batter onto the griddle and cook until edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.