Cornmeal griddle cakes+

1 dozen

Ingredients

Quantity Ingredient
1 cup Cornmeal
1 cup Unsifted flour
1 teaspoon Double-acting baking powder
½ teaspoon Salt
2 cups Buttermilk
3 Egg yolks, lightly beaten
6 tablespoons Butter, melted and cooled
3 Egg whites

Directions

Combine the cornmeal, flour, baking powder, and salt, and sift them together into a deep-bowl. Stir in the buttermilk with a wooded spoon and, when it is completely incorporated, add the egg yolks and 2 tb. of the melted, cooled butter.

With a wire whisk or a rotary or electric beater, beat the egg whites in a separate bowl until they are stiff enough to stand in unwavering peaks on the beater when it is lifted from the bowl.

Scoop the egg whites over the cornmeal mixture and with a rubber spatula, fold them together gently but thoroughly.

Warm a large heavy griddle over moderate heat until a drop of water flicked onto it splutters and evaporates instantly. Grease the griddle lightly with a pastry brush, dipped in the remaining 4 tb.

of butter. To form each griddle cake, pour ¼ cup of the batter on the griddle, leaving enough space between them so that they can spread into 4" rounds. Fry 3 or 4 cakes at a time for about 3 minutes on each side, or until they are golden and crisp around the edges.

As they brown, arrange the griddle-cakes on a heated plate. Then repeat the procedure, brushing the griddle with melted butter when necessary, until all the cakes are fried. Serve the cornmeal griddle cakes at once with butter and maple syrup.

From: American Cooking: The Eastern Heartland - Foods of the World series

~ a Time-Life book

MM format courtesy of Mary Riemerman Submitted By MARY RIEMERMAN On 12-13-95

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