Pancakes: Stack and snack.cornmeal pancakes
Makes 36 to 40 pancakes (approximately 1 serving)
2 cup of yellow cornmeal
2 teaspoon salt
2 cup of boiling water
4 tablespoons of melted butter
2 eggs
2 cups of buttermilk
1-½ cups of all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
Vegetable oil or bacon fat for frying

In a large bowl, mix the cornmeal and salt. Slowly stir in the boiling water, then the melted butter. Cover tightly and let stand for 10 minutes. In a smaller bowl beat the egg slightly, then add the buttermilk. Stir this into the cornmeal mixture and blend. In another smaller bowl, combine the flour, baking powder and baking soda. Stir it quickly into the cornmeal mixture. Using about 2 tablespoons of batter for each pancake, fry over medium heat in a well-oiled skillet. when bubbles appear on top of the pancake, turn and brown the other side. Serve with maple syrup or molasses.

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