Gray's Grist Mill Thin Jonnycakes

• 2 cups stone ground cornmeal, preferably jonnycake (flint corn) meal
• 1/2 teaspoon salt
• 3/4 cup water, cold
• 1 1/2 cups milk, any kind
• Vegetable oil for frying

1. Combine the cornmeal and salt in a mixing bowl.
2. Add the cold water and stir until smooth.
3. Stir in the milk, adding more if needed to achieve a thin, pourable batter.
4. Lightly oil the griddle.
5. Stir the batter it tends to settle then spoon out 1 tablespoon of the batter for each cake onto the griddle.
6. The batter should "dance" out into a thin disk.
7. If it seems too thin, add 1 teaspoon of cornmeal to the batter.
8. If the cake sits too high, thin out the batter with a little milk.
9. Let the cakes bake on the griddle until the underside is deep brown, about 5 minutes.
10. Miller Tim McTague says "You wait and then wait some more."
11. Flip them with a metal spatula, being careful, as they are fragile and tend to stick, and fry the second side just until spotted brown, about 1 minute.
12. Serve them immediately.
13. Lightly oil the griddle and stir the batter between batches.

stone ground cornmeal, salt, water, milk, vegetable oil

Taken from www.epicurious.com/recipes/food/views/grays-grist-mill-thin-jonnycakes-104347 (may not work)