Corny

This is the recipe for the cornmeal pancakes we're making along with crepes for breakfast tomorrow.

Cornmeal Pancakes

3/4 cup all purpose flour
2 Tablespoons sugar
1/2 cup yellow cornmeal
4 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
5 Tablespoons unsalted btter
2 large eggs, beaten
vegetable oil

1. In a large bowl, thoroughly combine flour, sugar, cornmeal, baking powder, and salt.

2. Combine milk and butter in a small saucepan and warm over low heat until butter melts. Let cool to lukewarm, then beat in eggs

3. Pour liquid mixture over dry ingredients, and, using a woooden spoon, combine with a few swift strokes. Don't worry if a few lumps remain; they will work out when cooking.

4. Heat a griddle or skillet over medium heat until hot enough to make a few drops of water bounce. Lightly oil griddle with brush or paper towel.

5. Spoon enough batter onto griddle to make 5 inch rounds. Cook until bubbles on the surface break and edges begin to look dry (about two minutes).

6. Flip pancakes and cook until bottoms are brown, about 1 more minute.

Note: you may need to reoil griddle as more pancakes are made.