I'm thrilled to have power in my house this weekend! This is the recipe I had planned for last week, Cornmeal Griddlecakes from the 1948 Metropolitan Cook Book. There are a few griddlecake (i.e. pancake) recipes in this book, and these turned out quite nice. I don't make pancakes often enough to have a good handle on them. I'd say this is my best attempt to date. And it's all thanks to the Metropolitan Life Insurance Company of New York. Full recipe at the end!
1 cup cornmeal
1 cup sifted flour
4 teaspoons baking powder
1 teaspoon salt
1 egg, well beaten
2 cups milk
2 tablespoons shortening, melted
Sift the four, baking powder, and salt together. Add the cornmeal and mix well. Combine the beaten egg and milk and add to the dry ingredients. Stir in the shortening. Bake the same way as other griddlecakes.
Note: I ended up adding a good bit of flour, the batter was too thin for my liking. I cooked them medium-high heat in a cast-iron skillet, adding a bit of oil after every 2 pancakes. I ended up with 14 pancakes.