This recipe is from Applehood and Motherpie, one of my favorite cookbooks. My notes next to the recipe say: 2/10/94 Bart's first day back to work after Renee's birth and I got breakfast in bed! "Another Applehood success," said Bart.
9/16/94 - about time we had these again.
1 cup yellow stone ground cornmeal
1 cup flour
1/2 tsp salt
1 tsp baking powder - make sure it's fresh
1/2 tsp baking soda
2 eggs, separated
2 Tbl melted butter
2 cups buttermlik
bacon grease
Hint: Cornmeal requires a longer frying time than wheaten cakes.
1. Sift dry ingredients together.
2. Combine slightly beaten egg yolks, butter, and buttermilk.
3. Beat egg whites until stiff. Fold egg whites gently into batter so it remains fluffy.
4. Cook pancakes immetiately, in bacon grease on hot griddle, to a rich brown color.
from Pamela W Cheek
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