Coconut and Corn Griddle Cakes |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I found this little gem in a 1978 cookbook called Pennsylvania Dutch Cooking Ingredients:
1 1/2 cups cornmeal |
1/2 cup all-purpose flour |
4 teaspoons baking powder |
1/2 teaspoon salt |
1 tablespoon sugar |
1 egg, lightly beaten |
3/4 cup milk |
3/4 cup water |
1 tablespoon melted butter |
1 cup grated coconut |
Directions:
1. Sift the dry ingredients together.
2. whisk the egg with the milk and water then add the dry ingredients.
3. Add the melted butter.
4. Stir in the coconut.
5. Prepare on a hot griddle as you would pancakes.
6. Serve with syrup, honey or sprinkle with powdered sugar.
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