add a bit more boiling water; this yields thinner, lacier patties with extra-crisp edges. For a thicker, more bread-like patty, use just enough water to bind and press the batter a little thicker in the skillet. Food safety and handling tips: Be cautious when working with boiling water—use a heatproof bowl, pour slowly, and stir with a sturdy utensil to avoid splashes. The batter will be hot; if you’re shaping with your hands, let it cool just enough to handle comfortably and keep your hands damp rather than wet so the batter doesn’t stick. Cook the patties until the centers are hot and set; undercooked patties can taste raw or gritty. Always handle the cast iron skillet with oven mitts, as the handle becomes very hot and retains heat even after the burner is turned off.
My grandma made a huge batch for Sunday dinner and we completely cleared the plate before the main course was even served. You only need 3 ingredients to make this.
