Johnnycakes

Directions

1. 1
   In a large bowl, sift together the flour, cornmeal, baking powder and salt.
2. 2
   In a small bowl, whisk the eggs with the buttermilk.
3. 3
   Stir the buttermilk mixture into the dry ingredients, then fold in the melted butter.
4. 4
   Refrigerate the batter for at least 20 minutes and up to several hours.
5. 5
   Thin the batter with water to the consistency of heavy cream, if necessary.
6. 6
   Heat a griddle and grease it lightly with vegetable oil.
7. 7
   For each Johnnycake, pour 2 tablespoons of the batter onto the griddle and cook over moderate heat until golden brown on the bottom, about 30 seconds.
8. 8
   Flip and cook until browned on the second side, about 30 seconds.