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Ingredients
- 1c unbleached white flour
- 1c yellow cornmeal
- 1 tsp salt
- 1 tsp baking soda
- 2 TBL sugar
- 3 eggs
- 2 TBL salad oil
- 2 cups buttermilk
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Directions
Sift together corn meal, flour, salt, baking soda and sugar.
In a separate bowl, beat eggs until lemon colored, mix in oil and buttermilk.
Add liquids to dry ingredients and gently blend, leaving some small lumps.
Do not over mix.
Pour, using a 1/4 cup measure, onto a very hot, ungreased griddle.
Turn as soon as a few bubbles form permanently in the top of the pancake.
Take up from the griddle when the edges brown.
Serve with Vermont Maple Syrup.
For an added elegant touch, top with whipped cream, flavored with sugar and vanilla before serving.
Beat egg in medium bowl. Add buttermilk and oil, mix well. Combine dry ingredients and add all at once to liquid. Mix well. Heat pan with some olive oil, medium heat.
Make small pancakes as they are delicate and difficult to turn if they are too large. Watch carefully as they brown quickly. Cooked pancakes can be held in a warm oven until they are all done.
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