This recipe came from my mom's cookbook, but as I started tmaking it I decided to tweak a bit. The cornmeal we had was a very coarse grind so I used less than the recipe called for, then added more flour to bind it. The result was a light, almost lacy, griddle cake.
3/4 cup flour
3/4 cup yellow cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup buttermilk
1 Tbsp melted butter
Combine dry ingredients and mix thoroughly. Beat the eggs in a separate bowl just until blended. Whisk the buttermilk and melted butter into the eggs. Pour the wet ingredients into the dry and whisk to blend. Do not overmix - a few lumps are ok.
Lightly grease a griddle with oil before making each batch of cakes. Use 1/3 cup measure to pour batter onto the hot griddle.
The griddle cakes are ready to flip when they look dry around the edges and bubbles break to form holes that don't close.
Serve with butter and syrup, honey or preserves.