Iowa Corn Pancakes
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Yellow corn meal||1⁄2 Cup (8 tbs)|
|Eggs||2 Small, slightly beaten|
|Buttermilk||2 Cup (32 tbs)|
|Butter/Bacon fat||2 Tablespoon, melted|
Sift flour, sugar, soda, and salt into mixing-bowl: stir in corn meal.
Add eggs, buttermilk, and melted butter, stirring until flour is barely moistened.
Drop batter from 1/4 cup measure onto hot, lightly buttered griddle, or electric skillet heated to 375°.
Turn pancake when the top side is bubbly and a few bubbles have broken.
Flip only once.