Hannah's Recipes: Seneca Griddle Cakes

Saturday, January 26, 2008

Seneca Griddle Cakes

Source: Applehood & Motherpie cookbook

1 C. yellow cornmeal
1 C. flour
½ t. salt
1 t. baking powder
½ t. baking soda
2 eggs, beaten
2 T. melted butter
2 C. buttermilk

Instructions: Sift dry ingredients together. Combine wet ingredients with dry ingredients. Cook pancakes immediately, in butter or oil, to a rich brown color. Serve with maple syrup and butter.

Yield: 12-16 medium pancakes

2 comments:

Naomi Ungry said...: Hannah, we finally got some yellow cornmeal in our grocery order today so I'm going to try these out for breakfast tomorrow. Mmm, can't wait! Love you! ~Naomi; November 25, 2008 at 3:48 AM
Naomi Ungry said...: I keep forgetting to comment on how these turned out for me! =) They were great! I loved how quickly they fried up, and that rich brown color was beautiful. Quite the tastiest pancakes I've eaten. Thanks for sharing. ~ Naomi; December 19, 2008 at 4:25 AM

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Welcome to Hannah's Recipes!

Hannah’s Recipes is a collection of great recipes my mom has always made, ones that I’ve received from family and friends, and recipes submitted by kind folks who visit this blog.

I hope you find these recipes tasty. Many of them are my favorites and are both delicious and nutritious. Our family can’t eat foods containing sugar, so many of the recipes are made with supplemented sweeteners, such as honey or fructose. If the recipe originally called for sugar you will find the measurements for that as well as other sweeteners. I hope this helps those who have dietary restrictions as well as those who do not.

ENJOY! And God bless as you prepare food for you and your family."Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God."1 Corinthians 10:31

From One Cook to Another

FLUFFLY EGGS: For light and fluffy scrambled eggs, use water instead of milk.

FREEZING PIES: You can freeze either baked or unbakes fruit pies. For unbaked pies, wrap tightly and put in freezer. The pie will take longer to bake (possibly twice as long as the normal baking time). Baked pies should be cooled completely first, then put it in the freezer uncovered. When it's completely frozen, wrap the pie tightly or put in a plastic freezer bag and pop it back in the freezer. Frozen baked fruit pies will keep up to 4 months. (Do not freeze custard or cream pies.)