Cornmeal Batter Cakes

With a cup of hot coffee, they make a great start to the morning. Leftovers? Cover them in the fridge and reheat quickly in the oven at 200 degrees. As a quick side note: I had a difficult time finding white cornmeal, so I used yellow cornmeal instead and they turned out just fine. I hope you enjoy them as much as I did.

From: Park Avenue Celebrations

Ingredients

1 cup cultured buttermilk

1/2 teaspoon baking soda

1 large egg, lightly beaten

2/3 cup white cornmeal

3/4 teaspoon salt

3 tablespoons melted unsalted butter or bacon fat

(plus extra for greasing pan, if necessary)

Sour cream, smoked salmon, caviar for garnish (optional

Instructions

Preheat the oven to 200 degrees and line a baking sheet with foil.

Pour the buttermilk into a bowl and stir in the baking soda. Whisk the egg and gradually whisk in the cornmeal, then salt and fat, and 1/4 cup water. Heat a seasoned griddle, either electric or stove-top, or a cast-iron skillet until quite hot (380 degrees on an electric griddle). Brush with a little of the fat if needed. Spoon tablespoonfuls of the batter onto the griddle or pan to make 5 inch pancakes.

Turn each over as they are lightly browned and cook the other side until lightly browned. As they are done, transfer to a baking sheet and keep them warm in the oven. Serve the cakes as a side dish or as a first course topped with sour cream and smoked salmon, or salmon caviar.