Cornmeal Pancakes

Make these for breakfast. Try them with melted jelly instead of syrup. Do not question me on this.

Cornmeal Pancakes

(4 servings)

1 cup cornmeal
1/3 cup flour
Pinch salt
2 Tablespoons sugar
1 teaspoon baking powder
1 eggs - beaten
¾  cup milk (or buttermilk)
2 Tablespoons vegetable oil

In a medium bowl, dry ingredients.

In a separate bowl, whisk together eggs, milk, vegetable oil.

Add liquid mixture to dry mixture.

Drop by heaping tablespoons on a greased hot skillet or griddle on medium heat. Cook until edges are brown and bubbles are in the middle. Turn and cook on other side. Serve with butter and maple, sorghum, molasses or other syrup.