Cornmeal Batty Cakes
Sift together dry ingredients.
- 1 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 beaten egg
1 and 1/2 cups buttermilk
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.
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.
Recipe number 2859. Submitted 6/17/2010.