In case I get accused of pancake nationalism, I shall now introduce the pancake we eat the most often, which is an American recipe (that is not, as MBC would point out, overly large or tasteless). The best way to describe these is in terms of cornbread: Hot out of the oven with butter, yum! But just a few hours later, meh. The next day, yuck. This recipe is like eating hot-out-of-the-oven cornbread, except small, flat and in series (the better to soak up butter).
This recipe comes from the "The Cornbread Book" by Jeremy Jackson, which I urge you to buy if you like cornmeal in any of its forms - it's witty, charming and full of great recipes. Actually just buy it for the read even if you don't like cornmeal.
Griddlecakes
2/3 cup cornmeal
1/3 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg, slightly beaten
3 tablespoons unsalted butter, melted, slightly cooled
Add the dry ingredients into a bowl, add the milk, egg and butter then stir it all until everything is just combined.
I make this in a plastic pitcher for easy pouring. It is delightfully easy and is delicious with a variety of toppings like honey. For UK readers, you can get cornmeal easily at any Indian, Afro-Carribean grocery or health food store where they will call it maize meal (get course ground).
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