Combine:
1 c Corn meal
1 Tbls Flour
1 tsp Soda
1 tsp Salt
Add:
2 (1) c Sour milk
2 Beaten egg yolks
2 Tbls Melted butter
Combine the dry and liquid ingredients with a few swift strokes. Fold in 2 stiffly beaten egg whites.
Heat an iron griddle. It may be greased with a bit of bacon or a turnip cut in two, but this is usually unnecessary. However, if a griddle has once been greased, the process will probably have to be repeated. If this is the case, wipe the griddle with an oiled cloth between bakings.
Test the griddle by throwing a few drops of cold water upon it. If the water sputters a good deal the griddle is ready for the cakes.
Drop the batter by the spoonfuls on the griddle. The cakes are ready for their first turning after they have been baked from 2 to 3 minutes. When bubbles appear on their surface and begin to burst, lift the cakes with a spatula to see that the under surface is well browned, then turn them and continue baking them until the other side is browned. If the griddle has been greased, wipe it with an oiled cloth before baking more cakes on it. (Watch your fingers!)
Serve the cakes as soon as possible. If they cannot be served at once, keep them in a warm place in stacks of not more than four.