Cornmeal Pancakes

Yield: Ten 4-inch Pancakes

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Ingredients

check egg 1 egg

check buttermilk* 1 cup buttermilk*

check shortening, melted, or salad oil 2 tablespoons shortening, melted, or salad oil

check all-purpose flour** 1/2 cup all-purpose flour**

check cornmeal 1/2 cup cornmeal

check sugar 1 tablespoon sugar

check baking powder 1 teaspoon baking powder

check baking soda 1/2 teaspoon baking soda

check salt 1/2 teaspoon salt

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Directions:

Beat egg; add remaining ingredients in order listed and beat with rotary beater until smooth. Grease heated griddle if necessary. To test griddle, sprinkle with few drops of water. If bubbles skitter around, heat is just right. Pour batter from tip of large spoon or from pitcher onto hot griddle. Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break. Bake other side until golden brown.

*No buttermilk? Substitute 1 tablespoon lemon juice and enough milk to make 1 cup.

**If using self-rising flour, omit baking powder and salt and decrease soda to 1/4 teaspoon. Source: Betty Crocker's Cookbook

Please note that some ingredients and brands may not be available in every store.