2 cups all-purpose flour
¼ cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
2 teaspoon granulated
1 large egg, lightly
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.