Virginia Batty Cakes
Thin, crisp cornmeal griddle cakes from Virginia's Tidewater kitchens, traditionally served with butter and molasses.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Griddle
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 7
- carbs
- 32
- protein
- 5
- calories
- 210
Instructions
- 1
Whisk the cornmeal, flour, baking powder, and salt together in a bowl.
- 2
In another bowl, whisk the buttermilk, egg, and melted butter together.
- 3
Mix the wet and dry ingredients together until you get a thin batter.
- 4
Heat a well-greased griddle on the stovetop over medium heat.
- 5
Ladle the batter thinly onto the griddle. Spread it out slightly.
- 6
Cook for 2 minutes per side until the lacy edges turn golden brown.
- 7
Serve the cakes warm with butter and sorghum molasses.
Chef's tips
Make sure the batter is thin enough to spread on its own, adding buttermilk if needed. Keep the griddle well greased so the delicate cakes flip easily.
Storage
Refrigerate leftovers up to 2 days.
Reheating
Reheat in a dry skillet over low heat.
Common mistakes to avoid
- •Making the batter too thick, which makes the cakes heavy and dense.
- •Flipping the cakes too early before the lacy edges set.
Serving suggestions
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