Recipe: Cornmeal Griddle Cakes (using buttermilk)

CORNMEAL GRIDDLE CAKES

1 1/2 cups yellow cornmeal
1/4 cup flour
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 tablespoons unsalted butter, melted
1 egg, separated
vegetable (oil for frying)
butter and maple syrup (for serving)

In a mixing bowl, combine the cornmeal, flour, sugar, baking soda, and salt. Make a well in the center of the dry ingredients; pour in the buttermilk, melted butter, and egg yolk. Stir gently to combine the ingredients.

In a separate bowl, beat the egg white until stiff but not dry. Gently fold the egg white into the cornmeal batter.

Heat a griddle or wide heavy skillet over medium heat. Add enough vegetable oil to film the bottom. Pour about 2 1/2 tablespoons of the batter for each pancake; the batter should spread to about 3 1/2 inches wide. Cook until the bottom surface is golden and the top is bubbly, 2 to 3 minutes. Flip the pancakes and cook until the second side is golden, about 2 minutes longer. Transfer to a platter and keep warm while you fry the remaining pancakes.

Serve immediately, with butter and warm maple syrup.

Recipe note:
Recipe from Oakgrove Mills in Pittstown, New Jersey. People from Oakgrove can be found at several of the area's farmers' markets, selling plastic bags of freshly ground cornmeal, buckwheat flour, and other grains. They also offer helpful recipe cards for breads and other baked goods that use their grains.

Makes about 2 dozen (3 1/2-inch) pancakes
Source: From the Farmers' Market by Richard Sax with Sandra Gluck, 1986