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.
250g stoneground polenta (cornmeal)
1 teaspoon salt
50g unsalted butter, softened
250ml full fat milk
2 tablespoons boiling water
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Method Prep:5min › Cook:15min › Ready in:20min
Cream the polenta, salt and butter together. Add the milk and enough water to make a moist but firm batter.
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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