Click for Cookbook LOGIN
"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Grandma Mary Carter's Colonial Virginia Lacey-Edged Corn Pancakes Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Grandma Mary Carter's Colonial Virginia Lacey-Edged Corn Pancakes is from Larry's Scandinavian and Pioneer Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup white cornmeal
1/2 tsp baking soda
1 egg
1 1/4 cup buttermilk
1/2 tsp salt
1 Tbsp bacon fat or lard
Directions:
Directions:
Mix the white cornmeal, baking soda, and salt in a small bowl.
Add an egg and the buttermilk to make the batter.
Melt the lard or bacon fat in a hot cast-iron skillet then set aside.
Wait for the shortening to smoke before pouring tablespoonfuls of batter.
Give each batter a distance of 6 inches in the pan to cook evenly.
Personal Notes:
Personal Notes:
As you know, corn and corn products were an important pioneer staple. Lacy-edged corn pancakes were one of the pioneer recipes made from cornmeal.

Goes great with soup, greens, and beans.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

118W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!