The batter for these fluffy, skillet-cooked cornmeal cakes will keep in the refrigerator for up to two days. Make extra cakes to eat with syrup and butter at breakfast.
1 cup self-rising flour
1 cup cornmeal
2 large eggs
1 tablespoon sugar
1/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup (1/2 stick) unsalted butter, melted
Vegetable oil or butter for frying
In a medium bowl, mix together all the ingredients except the oil.
In a large skillet, heat 1Ú8 inch of oil. When oil is hot, drop 2 tablespoonfuls of batter into skillet for each cake.
Cook cakes about 2 minutes or until crisp and brown on bottom; turn cakes over and cook about 1 minute more or until second side is brown. Transfer cakes to a paper towel-lined plate. Serve hot.
Servings: 15 cakes
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