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.