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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Spider Cakes
- 1 cup cornmeal
- 1/2 teaspoon salt
- 1-1/2 cups boiling water
- 1 tablespoon margarine
- 1/4 cup soymilk
- 2 eggs
- Cooking spray or vegetable oil for frying
- Combine the cornmeal and salt in a bowl.
- Stir in the boiling water and
margarine. The cornmeal will absorb the water and swell up like a sponge.
- Stir in the milk and allow the mixture
to cool briefly. Beat in the eggs.
- Coat a frying pan with cooking spray
or a little bit of vegetable oil. Heat it to medium-high.
- Use 2-tablespoons of batter for each
pancake. Drop the batter onto the hot skillet. When the top has
bubbles turn the pancake over. Both sides should be lightly browned
when the pancake is done. Add more cooking spray or vegetable oil if
you need it.
- Makes about 24 small pancakes, 4
servings. Serve with applesauce. These are delicate pancakes.
They get their name from the old type of frying pan that sat in the
fireplace. It had long legs to keep it above the burning coals so it
was called a "spider pan" or just "spider". These
pancakes were traditionally cooked on the spider, over an open fire.
Per Serving (excluding unknown items): 194 Calories; 6g Fat (29.2%
calories from fat); 7g Protein; 27g Carbohydrate; 3g Dietary Fiber;
106mg Cholesterol; 340mg Sodium. Exchanges: 1 1/2
Grain(Starch); 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates.
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