1 c cornmeal 2 c buttermilk
1 c unsifted flour 3 egg yolks, lightly beaten
1 tsp double-acting baking powder 6 T butter, melted and cooled
½ tsp salt 3 egg whites
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Combine the cornmeal, flour, baking powder and salt, and sift them
together into a deep bowl. Stir in the buttermilk with a wooden spoon and,
when it is completely incorporated, add the egg yolks and 2 T 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 T of butter. To form each griddle cake, pour ¼ cup of the batter on the griddle, leaving enough space between them sp that they can spread into 4-inch 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. Makes about 1 dozen 4-inch pancakes.
