Cornmeal Batty Cakes (4 servings) 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. 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.