Cornmeal Pancakes

Yield: Ten 4-inch Pancakes

Ingredients

1 egg

1 cup buttermilk*

2 tablespoons shortening, melted, or salad oil

1/2 cup all-purpose flour**

1/2 cup cornmeal

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

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.

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