Last updated  5/19/2013

Buttermilk Pancakes

2 cups all-purpose flour ¼ cup cornmeal 1 teaspoon baking powder 1 teaspoon salt 2 teaspoon granulated sugar 1 large egg, lightly beaten ½ cup milk 1 teaspoon baking soda 1 cup buttermilk 2 tablespoons (1/4 stick) butter, melted   Sift flour, cornmeal, baking powder, salt, and sugar into large bowl.  Stir in beaten egg and milk.  Dissolve baking soda in buttermilk and add to flour mixture. Add melted butter and stir until blended. Pour about  ¼ cup of batter for each pancake onto hot, seasoned griddle.  When golden on bottom and top starts to bubble turn.  If griddle becomes dry, add ½ teaspoon corn oil to hot surface. Serve pancakes immediately.

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