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Griddle Cakes

Inspired by

Hamnet

by Maggie O'Farrell

Cook Time:

15 minutes

Total Time:

20 minutes

Total Time:

  • (2) large bowls

  • measuring cup

  • measuring spoon

  • whisk

  • cast-iron skillet

  • ladle

  • spatula

Ingredients

  • 2 c. cornmeal, white or yellow

  • 2 tsp. baking powder

  • 3/4 - 1 tsp. salt

  • 1 large egg, beaten

  • 1 c. water

  • 1/4 - 1/3 c. vegetable oil

Directions

  1. In a large bowl, whisk together cornmeal, baking powder, and salt.

  2. In a second bowl, whisk the egg and 1 c. of water until smooth. Stir the wet ingredients into the dry ingredients, do not over mix.

  3. Heat 1/4 c. of oil in a cast-iron skillet over medium heat. Ladle 1/4 c. of batter into the skillet for each griddle cake. Do not over crowd.

  4. Cook until the bottoms of the cakes are brown and bubbles form on the top and edges. Turn and brown the other side, about 2-3 minutes.

  5. Serve immediately.

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