1 cup cornmeal
3/4 teaspoon salt
1 cup whole milk
1 egg yolk
2 egg whites, beaten to stiff peaks
About 1 tablespoon butter

Combine the cornmeal and salt. Mix thoroughly.

Use a whisk to beat the milk into the egg yolk. Beat until slightly frothy. Heat a nonstick or well-seasoned cast-iron pan over medium-high heat.

Whisk liquid mixture into cornmeal. Use a spatula to gently fold the egg whites into batter. Gently stir until lumps are gone.

Add 1/2 tablespoon of the butter to hot pan and coat bottom. Add more butter to pan as needed. Using a 1-ounce ladle, pour batter into pan just like you would for a pancake.

Flip cakes when batter just begins to look dry (about 1 to 11/2 minutes). Cook for less than a minute on other side. Cakes should be golden-brown and centers still moist.

Makes about 16 cakes, enough for 4 servings.

— Recipe courtesy of Ashland Food Co-op.