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| One side done! |
When
balmy, 50-degree weather gives way to fierce winds, blowing snow, and a bare
sixteen (yes, 16) degrees above zero, it’s time for the Paris kitchen to serve
up a hearty, Midwestern American breakfast. Not just any old pancakes, either,
but stick-to-your-rib griddle cakes.
They
start with cornmeal, and cornmeal for me is corn grits from Bob’s Red Mill, an
employee-owned company (since Bob's 81st birthday) producing some of the best food products in the United
States. You can order directly from them online, but I don’t. Their products
are carried at Tom’s Market in Northport, the Leland Mercantile, and of course
at Oryana Co-op in Traverse City. Buying local preserves local jobs and keeps
money circulating in local communities. This goes for food, books, and anything else that is available where you live.
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| The best! And so versatile! |
My corn griddle cakes started with a cup of boiling water poured over a cup of corn
grits, and while that was calming down (the recipe said to let it sit 10 minutes),
I sifted flour (1/2 cup) and baking powder (2 tsp.) in one bowl and mixed milk
(1/2 cup), an egg, and 2 tbsp. sugar in another. That is, I'm pretty sure about those proportions, but you might want to check your cookbook, because I didn't bring mine to work with me today.
About that sifting business. I learned to sift flour in my mother's kitchen, and the lesson was reinforced in junior high home economics, but then for decades I pooh-poohed sifting. And got by fine without it. Now, however, I have a little sifter and take pleasure in using it. Little things can give a lot of pleasure in a little kitchen. Besides, even a hearty corn griddle cake should be as light as it can possibly be.
I
preheated my old griddle well, not wanting to sacrifice the first cake to the dog,
despite her pretty, pleading face. (She always gets the last little bite on my plate.) Having
the griddle hot is important for good griddle cakes, as is not overmixing. Mix
just enough and no more.
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| Perfection! So elusive! |
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| Leelanau syrup! Last spring's! |
When
they come off the griddle, slather on more (organic) butter and some good local
maple syrup. If you make the cakes large, as I did this morning, one will be
enough for breakfast, but the rest can go in your lunch box. You’ll need them
on a day like today!
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| It is not spring yet this year in Leelanau County. |
