Native American Recipes in Olden Times - Cherokee Cornmeal Flapjacks Illustration

Cherokee Cornmeal Flapjacks

2 handfuls corn meal

2 fingers salt

1/4 cup boiling water

2 fingers of salt is a measurement for dry ingredients. Hold two fingers close together. Dip in salt (or whatever dry material you are using.) Lift out what you can catch with two fingers and your thumb without turning your hand.

Directions: Mix the cornmeal and salt together.

Add to the boiling water and make a stiff dough.

Flour your hands, then make the dough into balls and flatten the balls between your hands.

Dip one of your hands in cold water.

Rub the cake on one side lightly to make it smooth.

Fry on griddle for 10 minutes on each side.

Serve hot.

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