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.