Cornmeal Buttermilk Pancakes - cooking recipe

Ingredients

1/4 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup cornmeal
1 egg, beaten
1 1/4 cups buttermilk or 1 cup water

Preparation

Sift together flour, salt and baking soda.
Stir in cornmeal.
Add egg and buttermilk and beat just until smooth.
Pour 1/4 cup batter for each cake onto a lightly greased, hot griddle.
Bake until golden brown on both sides.
Serve hot.
Makes about 10 pancakes.
* Note: Buttermilk differs so try a mini test pancake to make sure the batter is thick enough. If not add a bit more flour.