OLD-FASHIONED CORNMEAL PANCAKES (small batch)
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- 1/2 c
- plain cornmeal
- 1/2 c
- self-rising flour
- 1 tsp
- sugar or corn oil oil for cooking
- 1/2 tsp
- salt (or seasoned salt)
- 1 large
- 2 2/3 Tbsp
- water (2 tablespoons plus 2 teaspoons or 1/6 cup)
- scant 1/2 c
- 2 % or whole milk
- 1 1/2 tsp
- white vinegar
- 2 Tbsp
- butter, melted
- 1-1 1/2 Tbsp
- vegetable oil for frying
1In a mixing bowl, mix together the flour, cornmeal, sugar and salt. Set aside.
2In a measuring cup, mix together the milk and vinegar, stirring well; let sit for 5 minutes and stir again before adding to cornmeal mixture.
3In a small bowl or cup, beat egg and the water with a fork or small whisk. Melt butter. Set aside.
4Pour oil into a large cast iron or nonstick skillet; heat over medium/medium-high heat.
5While skillet is heating, add milk, egg mixture and melted butter to dry meal mixture; stir until well combined, but still has a few small lumps. Be careful not to over-mix (to avoid a tough corn cake.)
8Store leftovers in zipper bag at room temperature up to 3 days. Recipe may be doubled. You may substitute 1/2 cup buttermilk for the milk and vinegar.