Throwback Thursday: Indian Slapjack
by Keleigh May on November 20th, 2014

Indian Slapjacks
  • 4 cups milk
  • 2 cups cornmeal
  • 4 tablespoons flour
  • 4 eggs
  • salt
Directions:
Whisk together cornmeal, milk, eggs and salt. 

Note: I think this recipe would be better with equal parts cornmeal and milk, but to honor the past I made it exactly like the recipe called. 
Like my page holder? 'Tis the season for pomegranates!
Heat butter in a cast iron skillet to cook slapjack exactly like you would a pancake (Medium heat about 2 minutes each side). 
Serve warm.

Note: Would be delicious with pumpkin chili or vegan chili .

One of America's Earliest Recipes!

​Image taken from "Recipes from the Raleigh Tavern Bakery" 
Published by The Colonial Williamsburg Foundation
According to wikipedia, ​"American Cookery", by Amelia Simmons, was the first known cookbook written by an American.  Mrs. Simmons is noted as being a "good plain cook" for her generous use of a variety of spices as well as her roasting techniques that she used in her recipes.   This cook book is also the first to use English cooking methods with American products/ingredients.  Specifically in this cook book American maize (cornmeal) is substituted for English oats.   This recipe was really tough to make as it seemed very soupy, however, as I mentioned above, if you use a 1/1 ratio of milk and grits (cornmeal), I think this will fix it.  The slapjacks are pretty bland tasting, but a great blank canvas for whatever you want to serve with it.  I can just imagine these being served at the first Thanksgiving with some venison and stewed pumpkin (This was more than likely REALLY served at the first Thanksgiving).  Tucker and I call them Pilgrim Pancakes.  Looking for something authentic to serve at your Thanksgiving feast, where there's a meal, there's a way!


Posted in Appetizers, Breakfast, Dinner, Easy to Freeze, Throwback Recipes    Tagged with no tags


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