This past week or so has been so warm, we’ve not had our wood-fired range cooker running. That means I couldn’t produce an oven-cooked recipe for this week’s Cakes & Bakes post; no cake, no bread. Jammy cornmeal griddle cakes are a delicious brunch dish cooked on a stove top using a griddle stone or cast iron frying pan.
Using half cornmeal and half wheat flour gives the pancakes a unique flavour. Buttermilk & bicarb rather than ‘plain’ cow’s milk gives the texture a softness and lightness.
A little swirl of jam takes the griddle cakes to a different level; we used some home-made blackcurrant jam, but you can use any other to your liking – strawberry, raspberry, apricot, plum… If your jam is a little thick, simply mix it with a couple of teaspoons of water to get a thinner consistency.
Serve your stack of cornmeal griddle cakes with a knob of butter on top or with extra jam or maple syrup drizzled over.
Click here or on the image below to save the recipe to Pinterest
Jammy cornmeal griddle cakes
Ingredients
- 100 g/3½oz cornmeal either fine or coarse
- 100 g/3½oz plain flour
- 2 tbsp caster sugar
- 1 tsp bicarbonate of soda
- pinch of salt
- 200 ml/7fl oz buttermilk
- 50 g/1¾oz unsalted butter melted, plus extra for the skillet
- 2 eggs beaten
- 2 tbsp jam we used blackcurrant, but feel free to use any other fruit
Instructions
- Preheat your griddle/ large cast iron frying pan over a low heat. Rub a bit of butter all over it
- In a large measuring jug, combine the cornmeal, flour, sugar, bicarb and salt. Make a well in the centre
- In a medium measuring jug, pour in the buttermilk. Add the melted butter and stir to combine
- Pour the buttermilk/butter mixture and beaten egg into the well in the dry ingredients. Use a rubber spatula to bring the mixture together
- Spoon in the jam and swirl it through a little. Don't over-mix, a few lumps of flour is fine
- Once the griddle is hot, pour/ladle on approx. 3tbsp/50ml of the mixture into a round shape. Allow the griddle cake to cook for a couple of minutes. When bubbles begin to form and the top begins to dry out around the edges towards the middle, flip over and cook the other side for another minute. Repeat until all the batter is used
Serve with extra jam, a pat of butter or maple syrup