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PREPARATION:In a mixing bowl, combine cornmeal,
sugar, and salt. Combine beaten eggs and buttermilk; add to dry
ingredients and beat until smooth. Place a heavy 12-inch skillet or griddle over medium heat. When skillet is hot, pour in just enough
bacon drippings to cover the bottom of the pan with a thin layer of fat; swirl to coat bottom
evenly. For each pancake, spoon about 2 tablespoons of batter into the skillet. Cook pancakes, 3 or 4 at a time, until golden brown on
bottom and bubbly on top. Flip and cook just until
brown on the other side, about 30 seconds. Keep pancakes warm while cooking
remaining batter. Serve pancakes hot, and pass the butter and syrup. Makes about 24 pancakes.
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