Kathleen Claiborne’s Hotcakes

Name: Kathleen Claiborne’s Hotcakes
Yield: Yield: 10 pancakes.
Cuisine: United States
Ingredients: 1 tablespoon sugar; ½ cup cornmeal; ¼ cup peanut, vegetable, or corn oil; 1 cup milk; 1 tablespoon baking powder; 2 eggs, separated; Syrup, preserves, jams, or jellies; ½ teaspoon salt, if desired; 1 cup flour; 1 cup boiling water

Preparation info

Yield:
10
pancakes.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

½ cup cornmeal
1 tablespoon sugar
½ teaspoon

Americas
United States
Vegetarian
Bread

Method

Combine the cornmeal, sugar, and salt in a saucepan.
Pour the boiling water over it, stirring constantly with a whisk. Cook, stirring, about 2 minutes and let cool. Beat in the egg yolks.
Sift together the flour and baking powder and stir it into the batter. Add the milk and oil.
Beat the egg whites until stiff and fold them in.
Li