| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Breakfast, Buttermilk, Fanny flagg | 1 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 1/4 | c | Vegetable oil |
| 2 | c | Buttermilk |
| 1 | tb | Sugar |
| 2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | A/p flour |
| 3/4 | c | Self-rising cornmeal |
INSTRUCTIONS
Beat eggs in a large bowl; beat in remaining ingredients in order, mixing until smooth. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle. Turn pancakes when tops are covered with bubbles, and cook the other side. Serve with syrup or hot jam. Yield; about 16, 4 inch pancakes. >From the recipe files of suzy@bestweb.net Posted to MM-Recipes Digest V4 #1 by SUZY <suzy@bestweb.net> on Dec 17, 1998
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