Cornmeal Griddlecakes

With buttermilk.

From a box sold in Lyndhurst, New Jersey.

Cornmeal Griddlecakes

Into a bowl, sift together:

  1. 1-1/3 cups flour,
  2. 3 Tablespoons sugar,
  3. 1 teaspoon double-acting baking powder,
  4. and 1/2 teaspoon each of baking soda and salt, and stir in
  5. 2/3 cup cornmeal (preferably stone-ground).

In another bowl, beat together:

  • 2 cups buttermilk,
  • 3 egg yolks, and
  • 2 Tablespoons melted butter

Until the mixture is blended and add it to the flour mixture.

In a large bowl, beat 3 egg whites till they hold stiff peaks and fold them into the batter. Heat a griddle over low heat until it is hot and grease it lightly.

Ladle the batter by 1/4 cups onto the griddle nad cook the griddlecakes for 3 minutes on each side, or until they are browned.

Makes about 14 griddle cakes.

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