Sourdough Cornmeal Cakes

This is frontier-style breakfast cooking at its simplest.

Six ingredients go into a bowl the night before. The sourdough starter ferments overnight with cornmeal and flour, building a tangy batter with real depth and a slightly gritty texture that crisps up beautifully on a hot griddle.

By morning, the batter has risen and is ready to pour. No measuring, no mixing, no thinking before coffee.

The cornmeal gives each cake a golden crust with a satisfying crunch, while the inside stays tender and slightly sour.

Pro Tips

• Get your griddle properly hot before the first pour. A drop of water should sizzle and evaporate immediately.
• The overnight rise does the heavy lifting. Place the bowl somewhere warm (top of the fridge, near the oven) for the best results.
• These are heartier than regular pancakes, so keep them on the thinner side for even cooking.
• Serve with butter and real maple syrup, or go savory with a fried egg on top.