Cornmeal griddle cakes

Slathered in molasses and straight from the pan, Celia Brookes Brown's cornmeal griddle cakes make addictive eating
By Celia Brooks Brown
Cornmeal griddle cakes
  • Rating:
  • Serves: 3
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 80 g cornmeal or polenta
  • 1/2 tsp salt
  • 1 tbsp honey
  • 125 ml boiling water
  • 1 egg
  • 60 ml milk
  • 80 g plain flour
  • 1 tsp baking powder
  • 30 g butter
  • molasses or treacle, to serve


1. Place cornmeal, salt and honey in a large bowl. Pour boiling water over and stir thoroughly. Cover and leave for 10-15 minutes to soften.

2. Combine egg, milk, and melted butter. Stir into cornmeal mixture. Fold in flour and baking powder and stir well until you have a smooth batter.

3. Heat a heavy frying pan or griddle. Drop tablespoons of the mixture into the pan and fry the cakes until golden both sides.

4. Serve the cakes hot from the pan, drizzled with molasses.

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