Indian Slapjack.
One quart of milk, 1 pint of indian meal, 4 eggs, 4 spoons flour, little salt, beat together, baked on griddles, or fry in a dry pan, or baked in a pan which has been rub'd with suet, lard or butter.
- Milk 4 cups
- White (flint) corn meal 2 cups
- Eggs 4 "large" or 3 "super jumbo"
- Flour 1/2 cup
- Salt
- Butter
- Soak the corn in the milk for a few minutes, add the eggs flour and salt.
- Heat up your pan and melt a spoon of butter in it. Pour in your batter, enough to just about fill the pan. Flip. Eat. Repeat.
Observations:
When first experimenting with these, I tried to cook them all the different ways she suggests. They come out the best when you cook them on the griddle with lots of butter. It gets a little confusing when you don't quite know the difference between a griddle and a pan, or what she means by frying or baking. Am I supposed to put the griddle in the oven? How do you fry something without fat? I am thinking that a pan has sides, where a griddle does not. Frying is on the hearth, where baking is on the oven.
Hi, Mary,
ReplyDeleteI'm going to have to try this! I enjoyed meeting you at Coggeshall Farm last Thursday. sincerely, Beth