1 1/2 cup flour
4 tsp baking powder
2/3 cup corn meal
2/3 tsp salt
3 tbsp sugar, granulated
1 each egg, beaten
1 1/2 cup milk
2 tbsp fat, melted
Directions
Mix ingredients and beat together for 2 minutes. Pour onto greased
griddle size of cake desired. Bake until upper sides are filled with
bubbles. Turn once. Serve piping hot.
Source: Hartford Grange, Licking County, OH
Servings: 1 servings
Corn Pancakes Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cake; Pancake
The History of Recipes
Written recipes as a concept can be traced way back into distant history, certainly as far back into recorded history as early Egypt, and potentially, even further back. Having said that, mostly, these ancient cookbooks were just very simple hieroglyphic instructions for food preparation.
Much later, in Roman times a roman called Apicius assembled a few documents detailing recipes enjoyed by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the cooks of his times used many different herbs, including a few that will be familiar to modern cooks like thyme, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the East, including spices like coriander, parsley, and basil. The introduction of these new foods and spices created an outbreak in books on cookery, the majority of which are now in private libraries. The TV revolution brings us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Corn Pancakes recipe.
