Combine the cornmeal, flour, baking pulverize, and saltiness, and sift them
together into a deep-stadium. Stir in the buttermilk with a wooded
spoon and, when it is completely merged, add the egg yolks and
2 tb. of the liquid, cooled butter.

With a wire whisk or a rotary or electric beater, beat the egg
whites in a separate bowl until they are stiff enough to stand in
unwavering peaks on the beater when it is lifted from the trough.
Scoop the egg whites over the cornmeal mixture and with a rubber
spatula, folding them together gently but good.

Warm a large heavy griddle over moderate heat until a drop of water
flicked onto it splutters and evaporates outright. Grease the
griddle lightly with a pastry brushwood, dipped in the odd 4 tb.
of butter. To form each griddle coat, swarm 1/4 cup of the batter on
the griddle, leaving enough space between them so that they can
spread into 4" rounds. Fry 3 or 4 cakes at a time for astir 3 minutes
on each slope, or until they are golden and crisp around the edges.

As they chocolate-brown, arrange the griddle-cakes on a heated shell. Then
repeat the routine, brushing the griddle with melted butter when
requisite, until all the cakes are fried. Serve the cornmeal griddle
cakes at once with butter and maple syrup.