Soft Corn Tortilla Pancakes - cooking recipe

Ingredients

3 eggs, beaten
1 1/2 cups milk
1 cup all-purpose flour
1 teaspoon salt
1/2 cup yellow cornmeal (I use fine texture)
2 tablespoons oil

Preparation

Combine all ingredients in bowl using a wire whisk.
Heat a large non-stick skillet to medium high.
Lightly oil the pan.
Add enough batter to make a thin pancake (I usually use a 1/2 cup measure), swirl the batter around the pan to get a uniform thickness.
Brown lightly, about 2 minutes then flip and brown lightly on the reverse side.
Separate pancakes with paper towels, serve warm with your favorite taco or enchilada fillings.