New England Brown-Bread Griddle Cakes

• 34 cup unbleached all-purpose flour
• 12 cup whole wheat flour
• 12 cup rye flour
• 12 cup stone-ground cornmeal
• 2 tablespoons packed dark brown sugar
• 2 teaspoons baking powder
• 12 teaspoon salt
• 3 tablespoons unsalted butter, melted
• 2 large eggs, separated
• 1 12 cups milk
• vegetable oil (for panfrying)
• bacon drippings (optional) or sausage drippings (optional)
• unsalted butter, softened
• 12 cup raisins
• 12 cup dark rum
• 14 cup light corn syrup
• 14 cup packed light brown sugar or 14 cup dark brown sugar
• ground allspice (a pinch) or freshly grated nutmeg (a pinch)

1. To make the syrup: (sterilize 2 half-pint canning jars unless you intend to use all the syrup immediately); combine the raisins and rum in a medium saucepan; let sit for 10-15 minutes; stir in 3/4 cup water and the remaining ingredients; bring to a boil over high heat.
2. Decrease the heat to a simmer; cook for about 5 minutes, until melded into a thin sauce; use syrup immediately or pour into jars, cover, cool, and refrigerate; the syrup keeps for weeks.
3. To make the griddle cakes: in a mixing bowl, stir the flours, cornmeal, brown sugar, baking powder, and salt together (it is recommended to use a bowl with a pouring spout).
4. Scrape in the melted butter; stir until the butter disappears into the dry ingredients.
5. In another bowl, beat the egg whites until soft peaks form; set aside.
6. In another bowl, whisk together the egg yolks with the milk until frothy.
7. Pour egg yolk mixture into the dry ingredients; mix until well combined; fold in the egg whites.
8. Warm a griddle or large skillet over medium heat.
9. Pour a thin film of oil onto the griddle (if desired, add 1/4 to 1/2 teaspoon drippings to the oil for a heartier flavor).
10. Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss ( a generous 3 tablespoons of batter will make a 4-inch pancake); make as many cakes as you can fit without crowding.
11. Cook the pancakes until their top surface is covered with tiny bubbles but before all the bubbles pop (1-2 minutes).
12. Flip the pancakes and cook until the second side is golden brown (1-2 minutes).
13. Repeat with the remaining batter, adding to the griddle as needed a bit more oil and bacon drippings if desired.
14. Serve immediately with butter and syrup.

flour, whole wheat flour, rye flour, stoneground cornmeal, brown sugar, baking powder, salt, unsalted butter, eggs, milk, vegetable oil, bacon, unsalted butter, raisins, dark rum, light corn syrup, brown sugar, ground allspice

Taken from www.food.com/recipe/new-england-brown-bread-griddle-cakes-185375 (may not work)