I tried this recipe for breakfast this morning. It's a keeper!
(These are fluffy tender buttermilk-type pancakes.)
Cornmeal Cakes
from:Pancakes from Morning to Midnight by Dorie Greenspan
makes 16 pancakes, I made a half-recipe, the quantities I used are in
parentheses.
Grease and pre-heat griddle over medium heat (until the griddle
surface is 375-400 deg); if using electric 350.
Combine with a whisk:
1 c yellow cornmeal, preferably stone-ground (1/2 c)
1 c all-purpose flour (1/2 c)
1-1/2 tsp baking powder (3/4 tsp)
1/4 tsp baking soda (1/8 tsp)
1/2 tsp salt (1/4 tsp)
Combine with a whisk:
1-2/3 c buttermilk (3/4 c )
2 large eggs (1 egg)
1/4 c maple syrup (2 tbsp)
4 tbsp butter (2 tbsp)
After combining dry ingredients and mixing wet ingredients, pour the
wet ingredients over the dry ingredients and mix with the whisk,
stopping when everything is just combined (Don't worry about lumpy
batter).
Spoon 1/4 c of batter onto the griddle for each pancake, allowing
space for spreading. (Note: I didn't have stone-ground cornmeal so to
get some extra crunch I sprinkled dry cornmeal over the raw side of
the pancakes just before I flipped them.) When the undersides are
golden and the tops are speckled with bubbles that pop, flip the
pancakes and cook until the other side is light brown. (I didn't get
bubbles that popped, possibly because my batter was too thick. But
the cakes came out to my liking.)
Serve immediately (butter, maple syrup).
Sue(tm)
Lead me not into temptation... I can find it myself!