Ingrients & Directions
2 Eggs
1/4 c Vegetable oil
2 c Buttermilk
1 tb Sugar
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c A/p flour
3/4 c Self-rising cornmeal
Beat eggs in a large bowl; beat in remaining ingredients in order,
mixing until smooth. For each pancake, pour about 1/4 cup batter
onto a hot, lightly greased griddle. Turn pancakes when tops are
covered with bubbles, and cook the other side. Serve with syrup or
hot jam. Yield; about 16, 4 inch pancakes.
From the recipe files of suzy@bestweb.net
Yields
1 Servings