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    About this recipe: This polenta pancake has its roots in Native American cuisine, and has been called loads of names over the years - hoecakes, Shawnee cakes and ashcakes, just to name a few. Serve hot with honey and butter for a unique breakfast treat.

    Serves: 10 

    • 250g stoneground polenta (cornmeal)
    • 1 teaspoon salt
    • 50g unsalted butter, softened
    • 250ml full fat milk
    • 2 tablespoons boiling water

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Cream the polenta, salt and butter together. Add the milk and enough water to make a moist but firm batter.
    2. Drop by large spoonfuls onto a hot greased frying pan, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.

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    - Rated on - 12 Feb 2014

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