1 1/2 c Boiling Water
1 1/3 c Grits
2 tb Golden Syrup, Honey or
-Light Molasses
1 tb Butter
3/4 c Milk
2/3 c All Purpose Flour
4 ts Baking Powder
3/4 ts Salt
1/4 c Vegetable Oil
1 c Golden Syrup, Honey or
-Light Molasses
Combine the boiling water and grits in a heatproof bowl. Stir in the first
measure of syrup and the butter. Set aside for 5 minutes. Stir in the milk.
Combine the flour, baking powder and salt in a sifter. Sift the flour
mixture onto the grits. Stir until well combined. Heat 1 teaspoon of oil in
a large, non-stick skillet. Spoon the batter into the skillet to form 3
1/2″ pancakes (they are fragile and its just about impossible to turn them
without breaking if they’re larger). Fry until golden on one side. Use a
pancake turner to carefully turn the cakes. Fry until golden on the second
side. Continue the process, adding oil to the skillet as needed. Serve warm
with syrup, preserves and/or fresh fruit.
From
Yields
4 Servings