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Get a big mixing bowl, dump in about 2 parts extra fine cornmeal (masa) to 1 part good hearty wheat flour. Add about a tablespoon of baking powder. Then add whatever herbs, spices, dried fruit, and nuts you like. Lately I put in garlic, curry powder, paprika, salt, Italian herbs. If you can take salt, do add quite a bit; it helps preserve the cakes a few days for eating on the go. Stir with a fork.
Then start adding water. Best way is to make a “volcano” shape, dump the water in the middle and stir. You want a thick batter, not watery, almost like a cookie dough.
Then in a warm pan, the fire down low, dump out a glob or three of batter. Pat them flattish, no more than a half inch thick. No oil needed; in fact it makes a mess of things. If you have bacon grease and like that, it is traditional in Dixieland. But if you don’t like that cleanup, you can dry fry.
When the cakes are ready to flip, they will be easy to pop up from the pan. Depending on how thick the cake globs, between 2 to 6 minutes a side. The cakes tell you when they are ready, and on low heat don’t burn too easily, so no worries.
When done, eat with dip: spaghetti sauce, soy sauce, herbs, and (sweet!) sambhal oelek mixed in a bowl. It’s like warm, moist, corn pizza.
OsogarrĂa!
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