I love this cookbook. The author illustrates many of the recipes, and includes little facts from the past. One of my favorite recipes, Philpy or rice bread, comes from here. We made these for the first time tonight, and they are delicious!
Lace-Edged Cornmeal Batter Cakes
1 cup cornmeal
1 cup boiling water
1/4 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup milk
Butter for frying
Maple syrup or honey
Place the cornmeal in an ovenproof bowl and pour the boiling water over it. Let it stand 10 minutes.
Combine the cornmeal with the flour, salt, baking powder, egg, and milk in the container of a food processor or blender. Process until completely smooth.
Heat just enough butter to coat the bottom of a nonstick griddle or skillet. Ladle on enough batter to form thin, 3-inch cakes. Cook until golden brown and crisp on both sides. Serve hot with maple syrup or honey.
My notes: I used the blender, and an electric frying pan sprayed with cooking spray.
You can see the lace edge here.
And these little holes will fill right up with butter and maple syrup. Yum!