18th Century American Cornmeal Slap Jacks Recipe

Earlier in the week Paul came across a video that teaches how to make real, original, 18th Century American Flap Jacks! How cool is that to be able to try something that our foremothers used to make! Paul cooked them up for breakfast today, and they were delish. And they are easy, to boot! Perfect! Paul and Lydia ate them in the traditional way, with maple syrup. But I'm going to eat them as my carb for lunch today. Can't wait!

So here is the recipe from Amelia Simmons' 1796 cookbook, American Cookery. And here is the original recipe video where we got the recipe from Jas Townsend & Son. I've transcribed the recipe below.

Ingredients

4 cups milk
4 eggs (use the small ones)
2 cups cornmeal (We used white corn meal. The original uses yellow.)
1.5 cups all-purpose flour
1 tsp salt

Preparation

1. Preheat a griddle to medium heat.
2. In one bowl mix dry ingredients.
3. In a second bowl mix wet ingredients.
4. Mix wet and dry ingredients together until smooth.
5. Pour 1/4 cup of mixture onto griddle for each slap jack. If required grease the griddle with butter. Cook them as you would a pancake by cooking them on both sides.

Yields ~50 slap jacks.