Ingredients:
- 1 egg, separated
- 2 cups buttermilk
- 2 tablespoons vegetable oil
- 1/2 cup sifted all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 1/2 cups cornmeal, unsifted
Preparation:
Beat egg whites until stiff; set aside. Slightly beat the egg yolk in mixing bowl; blend in buttermilk and oil. Mix together the flour, soda, salt, sugar, and cornmeal; blend into the liquid mixture until smooth. Fold in beaten egg white. Let batter stand for 10 minutes. Bake on hot greased griddle until nicely browned on both sides. These cook a little slower than pancakes.
Serve with butter and warmed syrup. Also delicious with fried ham or bacon on the side.
Cornmeal pancake recipe serves 6 to 8.
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Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
