Sift together dry ingredients.

Add beaten egg and buttermilk to dry ingredients, beating until smooth.

Pour 1 tablespoon of batter for each cake onto a well-greased skillet. Bake until brown, turning only once. (If batter gets too thick, add a little more buttermilk.)

Serve with maple syrup or molasses.

This recipe makes 18 to 20 small batty cakes.





This recipe is from a 1950 magazine ad for Quaker Corn Meal. According to the ad, these are "the lightest, crispest little pancakes you ever tasted - Batty Cakes! A breakfast treat from the Old South."

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 1 vote.

From Jim Marble

Rating (out of 5):

Try adding a jalapeno pepper and some Cheddar cheese plus 1/2 teaspoon creole seasoning for some spice and flavor.

Comment submitted: 12/19/2011 (#13327)

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