- Yield: 12-16 pieces
Janet Fossel created this recipe by accident one morning. Having run out of corn meal for flapjacks, she tried grits instead—and found the results not only stayed crispy all morning, but had such an indescribable taste that she's never cooked them any other way since. Griddlecakes became Grittlecakes. (Grits is a dry meal made from hull corn kernels; a favorite in the South.)
- 1cup grits
- 1teaspoon salt
- 2tablespoons sugar
- 1cup boiling water
- 1/2cup milk
- 1 egg
- 2tablespoons butter, melted
- 1/2cup all-purpose flour
- 2teaspoons double-acting baking powder
- 2tablespoons vegetable oil
- Combine grits, salt and sugar. Slowly add 1 cup boiling water. Cover and let stand for 10 minutes.
- Beat together milk, egg and butter. Add to grits mixture.
- Combine flour and baking powder. Stir into batter.
- Heat oil in a 10-inch iron fry pan on medium heat. Cook two griddle cakes at once, 1/4 cup batter per cake.
- Turn over when the surface is bubbly. Serve with butter and warm maple syrup. Or you might try your favorite jam or honey.
- For variety, add blueberries or apple pieces to the batter.
- Extra griddle cakes can be refrigerated for up to a week, reheated in the oven, and served. Or, they can be frozen for later use.
Recipe by Janet Fossel.