Ingredients
- 180 g fine cornmeal
- 60 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 300 ml boiling water
- 120 ml milk
- 60 ml Québec maple syrup
- 45 g melted butter, plus more for the griddle
Method
- Whisk cornmeal, flour, baking powder, and salt.
- Stir boiling water into the dry mixture, then add milk, egg, maple syrup, and melted butter.
- Rest the batter for 10 minutes until thickened.
- Cook 60 ml portions on a buttered griddle for 3 to 4 minutes per side.
- Serve hot with butter and maple syrup.
Conversion and rationale
Original sweetener (classic version): 50 g sugar
Conversion used: Replace 50 g sugar with 60 ml maple syrup; reduce milk by 30 ml. No oven adjustment is required for griddle cooking.
Why Quebec maple syrup: Maple softens the cornmeal's robust flavor with a clean caramel finish. The recipe keeps the historic griddle-cake method while using a Québec staple as the principal sweetener.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →