| 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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