Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Stoneground cornmeal
1 ts Salt
1 tb Sugar
1 c Milk
1 Egg
1/4 c Heavy cream
2 tb Melted, lightly browned
Butter
1/2 c Flour
2 tb Baking powder

Bring the milk to a simmer. Stir in the cornmeal, salt and sugar. Let
stand 5-10 minutes.

Stir in the egg, heavy cream and melted butter. Sift the flour and
baking powder together and fold into the cornmeal. Spoon onto a
lightly buttered griddle until lightly browned, flip and brown on the
other side.

Yield: 18-20 3-inch pancakes

(courtesy Larry Forgione of An American Place/Beekman 1776 Tavern)

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