Cornmeal Batty Cakes

Cornmeal Batty Cakes

(4 servings)    Printable Version
  • 1 cup cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 beaten egg
  • 1 and 1/2 cups buttermilk
Sift together dry ingredients.

Add beaten egg and buttermilk to dry ingredients, beating until smooth.

Pour 1 tablespoon of batter for each cake onto a well-greased skillet. Bake until brown, turning only once. (If batter gets too thick, add a little more buttermilk.)

Serve with maple syrup or molasses.

This recipe makes 18 to 20 small batty cakes.

Classic Recipe: Batty Cakes

This recipe is from a 1950 magazine ad for Quaker Corn Meal. According to the ad, these are "the lightest, crispest little pancakes you ever tasted - Batty Cakes! A breakfast treat from the Old South."

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Comments About This Recipe
What do you think of Cornmeal Batty Cakes?
Overall Average Rating = 5 (out of 5)
Based on 1 vote.

From Jim Marble
Rating (out of 5):  

Try adding a jalapeno pepper and some Cheddar cheese plus 1/2 teaspoon creole seasoning for some spice and flavor.

Comment submitted: 12/19/2011 (#13327)

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