- 1/2 cup cornmeal
- 1 1/2 cups cold water
- 1 1/4 cups buttermilk
- 2 cups sifted all purpose flour, 9 ounces
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 egg, beaten
- 2 tablespoons melted butter
Put cornmeal and cold water in a saucepan; bring to a boil, reduce heat, and continue to boil gently for 5 minutes. Turn the cornmeal mixture into a mixing bowl; stir the buttermilk into the cornmeal mixture.
Combine the flour, sugar, salt, baking powder and baking soda; stir to blend well. Add the flour mixture to the cornmeal mixture. Stir in beaten egg and melted butter.
Cook pancakes on lightly greased griddle. If the batter is too thick, add a little more buttermilk or regular milk to get a good consistency.
Makes about 24 pancakes, about 3 to 4 inches in diameter.