Corncakes On The Griddle - cooking recipe

Ingredients

2 cups cornmeal
1 cup unbleached white flour or 1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt (to taste)
2 eggs
2 1/2 - 3 cups milk
butter

Preparation

Mix the dry ingredients together in a medium bowl. It will be particularly convenient if you have one of those 2 quart measuring cups with the pour spout.
Beat the eggs into the milk or buttermilk.
Mix the milk-egg mixture into the cornmeal mixture. I find that a fork is a better tool than a spoon for this.
Note -- the batter will be a bit thicker than ordinary pancake batter but should still pour. Different types of cornmeal will make a thicker or thinner batter and it may thicken on standing as you cook -- making it hard to get the centers of the later batches done. Add more milk a little at a time if necessary.
Heat your griddle medium to medium-high. Butter it lighly and pour out batter to make cakes 3-4 inches across.
Cook until bubbles appear in the upper surface and the bottom is nicely browned. Turn and cook until the bottom is brown and the cake is cooked through. Reduce heat and/or add more milk to the batter if the centers aren't cooked before the outsides threaten to burn.
Butter the griddle very lightly between batches --just enough to prevent sticking and encourage browning but not enough to give them a fried texture.
Serve with butter, jelly, apple butter, or other favorite bread spread.