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Prep 5 mins
Cook 25 mins
My daughter’s teacher called me at 5:00 on a Sunday, and asked if I could make these for their party Tuesday morning. *eyeroll* Of course I said yes. This is the recipe she gave me. It made approximately 35 cakes. The batter did not smell delicious, but the cakes are surprisingly tasty with butter and syrup. They would also be good with jam, or wrapped around a piece of sausage. The kids at school are supposed to eat these plain. I have a feeling they would rather have had Laura Bush’s Cowboy Cookies! (they are wonderful!)
- Mix all ingredients except for the regular milk in a bowl. Heat cakes, (about three tablespoon per cake) on griddle. Cakes are ready to turn when they bubble in the middle and puff out a bit. Cook both sides until golden.
We also cut the recipe in half for 2 and it worked great. We are allergic to gluten, wheat, dairy & eggs so I substituted soymilk for the buttermilk, egg replacer for the egg, and cornflour for the regular flour. It turned our great! I had to thin up the batter as suggested and found it made better cakes. Thanks for sharing!
This recipe was cut in half for 3 of us & that worked out about right! We liked the combo of buttermilk & cornmeal which gave a very nice taste to these 'cakes, & I especially liked them spread with a homemade orange honey butter! A very nice change from what we often have! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]