Crisp Corn Flapjacks

Summary

A distinguished botanist friend had as visitors on a field trip a Parisian confrere who traveled accompanied by his gifted Indonesian chef. To amuse the chef, our firend cooked his favorite corn cakes for him over a campfire. As he tossed teh flapjackes, the chef cried out in delight, "Crepes Sauvages!" If you make this version up without the eggs, the pancakes become lacy.

Yield

About twenty thin 2-inch cakes

• 1 1/3 cups white corn meal
• 1/2 teaspoon salt
• 1/2 teaspoon soda
• 1/4 cup sifted all purpose flour
• 1/4 cup butter
• 2 cups buttermilk
• (1 to 2 eggs)

Method

1. Place corn meal, salt, soda, and flour in bowl
2. Cut butter into dry ingredients with a pastry blender (or food processor)
3. Combine and beat buttermilk and eggs
4. Stir the liguid into the dry ingredients with a few swift strokes
5. Make the cakes small for easier turning. The batter settles readily, so beat it between spoonings.

Source

Some older edition of The Joy of Cooking, p. 215.