Cornmeal Pancakes

1/4  cup cornmeal
1 3/4  cups all purpose flour
3  teaspoons baking powder
1/2  teaspoon salt
3 or 4  tablespoons sugar (Splenda® Granular can be substituted)

Mix all ingredients well and add:
1  egg
3  tablespoons oil
1 1/2 to 1 3/4  cups sweet or butter milk
Heat a skillet coated with a little oil and spoon in about 3 tablespoon of batter for each pancake. Turn pancake when brown on the bottom and brown the other side. Skillet should be at about 375°F.
Originator: Bill Wescott - New London, CT

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