Corn Meal Griddle Cakes
My wife Jerri was born into a Mennonite family filled
with good cooks and people who appreciated good food. My
mother and father-in-law gave us a wonderful cookbook filled
with many traditional Mennonite recipes. It is called
Mennonite Community Cookbook by Mary Emma
Showalter. One of my favorites is for corn meal griddle
cakes based on the recipe in that cookbook. Even if you are
not a fancier of corn meal cakes, give this recipe a try for
a hearty Saturday breakfast. The cakes are light with a
delightful texture and flavor. Serve them with butter, warm
maple syrup and side orders of bacon or sausage.
INGREDIENTS
2 to 2 1/2 cups buttermilk
2 egg yolks
1 1/4 teaspoon salt
2 tablespoons melted butter
1 teaspoon baking powder
1 teaspoon soda
1 cup corn meal
1 cup white flour
1 tablespoon sugar
2 egg whites
PROCEDURE
Beat the eggs whites until stiff peaks form. Melt the butter
in a small pan on low heat on the stove or in a small
container in your microwave oven. Sift the white flour,
measure one cup into sifter again. Add baking powder, soda,
salt, sugar and corn meal. Sift again. Beat the eggs until
lemon yellow, add 2 cups buttermilk and stir to blend. Then
add the dry ingredients and beat until smooth. If the batter
seems too stiff, add extra buttermilk. Add the melted butter
and stir. Then fold in the beaten egg whites. Bake on a hot
griddle. Yields about 12 four inch cakes.
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