Cornmeal Griddle Cakes

Recipe adapted from Bon Appétit, Y'all

Ingredients

• 2 cups self-rising cornmeal
  
• 2 teaspoons baking powder
  
• 1 teaspoon kosher salt
  
• 1 teaspoon sugar
  
• 1 ½ cups almond milk
  
• 1 egg
  
• ¼ to ½ cup canola oil, for frying
  

Directions

1. In a large bowl mix together the cornmeal, baking powder, kosher salt, and sugar. Make a well in the middle of the dry ingredients. In a liquid measuring cup, whisk together the almond milk and egg. Pour the wet ingredients into the well of the dry ingredients. Mix until just moistened, using the fewest amount of strokes possible.
   
2. Heat 3 tablespoons of oil in a large cast-iron skillet over medium heat. Using a ¼ cup measuring cup, ladle the batter into the skillet, ensuring not to crowd the cakes (If using a 12-inch skillet, you should get 4 to 5 cakes per batch). Cook each cake 2 to 3 minutes per side, or until golden brown. Add more oil to the pan and repeat the process. Yields 12 to 13 griddle cakes.

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