OLD-FASHIONED CORNMEAL PANCAKES (small batch)
1/2 cplain cornmeal
1/2 cself-rising flour
1/2 tspsalt (or seasoned salt)
2 2/3 Tbspwater (2 tablespoons plus 2 teaspoons or 1/6 cup)
scant 1/2 c2 % or whole milk
1 1/2 tspwhite vinegar
2 Tbspbutter, melted
1-1 1/2 Tbspvegetable oil for frying
How to Make OLD-FASHIONED CORNMEAL PANCAKES (small batch)
- In a mixing bowl, mix together the flour, cornmeal, sugar and salt. Set aside.
- In a measuring cup, mix together the milk and vinegar, stirring well; let sit for 5 minutes and stir again before adding to cornmeal mixture.
- In a small bowl or cup, beat egg and the water with a fork or small whisk. Melt butter. Set aside.
- Pour oil into a large cast iron or nonstick skillet; heat over medium/medium-high heat.
- While 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.)
- Store 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.