Cornmeal makes a hearty pancake with crisp edges. It takes little more time to mix a batch from scratch than it does to put together a batch from a box mix. These are good with bacon along side. Serve them with maple syrup or fruit.
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons sugar
- 2 cups buttermilk
- 2 eggs
- 1 teaspoon salt
Mix the dry ingredients together in a large mixing bowl. Add the buttermilk and the eggs. Mix well and thin with water if too thick. Heat a frying pan and add a teaspoon of shortening. Pour a few tablespoons of batter into the pan. Cook until the top side is covered with bubbles, turn and cook the other side. Keep the batter well stirred or the cornmeal will settle at the bottom of the bowl. Add a bit of shortening to the frying pan each time you cook a pancake.
You can sour milk by adding a tablespoon of vinegar or lemon juice per cup of milk.
Crisp and crumbled bacon is good mixed into the batter.