Thin Blue Corn Cakes

Ingredients

• 200 g fine blue cornmeal
• 30 g plain flour
• ¼ teaspoon baking soda
• ¾ teaspoon salt
• 400 ml hot water (just off the boil)
• 1 tablespoon sunflower oil (for the batter)
• Extra hot water as needed (the batter should be the texture of single cream)

Method

Stage 1 - Mix

1. In a wide bowl, whisk blue cornmeal, plain flour, baking soda and salt.
2. Pour in the hot water in a thin stream, whisking constantly to avoid lumps.
3. Whisk in the sunflower oil.
4. The batter should be runny - the texture of single cream. If too thick, thin with extra hot water 1 tablespoon at a time.
5. Let rest 10 minutes.

Stage 2 - Heat the pan

1. Heat a wide flat non-stick pan or griddle (28 cm+) over medium-high heat 3 minutes.
2. No oil - the pan must be dry.

Stage 3 - Cook

1. Take a wet metal spoon and ladle 4 tablespoons of batter into the centre of the hot pan.
2. Immediately spread the batter with the back of a wet metal spoon (or a thin spatula, or with a wet hand if the pan isn't too hot) in a spiral motion, working outward into a thin circle 16-18 cm across. Speed matters - the batter will set within seconds.
3. Cook 60-75 seconds - the surface goes dry, the edges crisp slightly.
4. Flip with a thin spatula; cook 30 seconds on the second side.
5. Lift onto a plate; cover with a clean tea towel to keep soft.
6. Repeat with the rest of the batter, stirring well between each (the cornmeal settles).

Stage 4 - Serve

1. Stack the cakes loosely; serve warm.
2. Roll or fold around a savoury filling, or use as a wrap, or eat plain alongside soup.