Cornmeal griddle cakes

(Recipe #55, page 183)

Let 3/4 pint [1.5 cups] corn meal sit overnight in three cups of buttermilk and one cup of sour cream. In the morning, stir in a pint [2 cups] of wheat flour [Weizenmehl], 2 eggs, and a little salt. Add as much baking soda as needed to keep it from tasting too sour. Cook small pancakes [over medium flame] in a pan with 1/2 butter and 1/2 oil.

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