Ingredients:
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon granulated sugar
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 large eggs
2 tablespoons oil, plus
more oil, for greasing the pan
Directions:
Mix together the dry ingredients in one bowl, the wet ingredients in another bowl.
Stir the wet into the dry using a wooden spoon, mixing just enough to blend- don’t overmix; batter should be slightly lumpy.
Heat a griddle,greased lightly with some additional oil or nonstick spray, over medium to medium-high heat until a drop of water sizzles when dropped onto the pan.
Stir the batter again briefly (since it will have settled), and drop a scant 1/4 cupful of batter onto the pan for each cake.
Cook until bubbles form and burst and the bottom is light brown, adjusting heat if needed to keep from burning bottoms.
Flip over and cook the other side for 1-2 minutes, just until browned (if you touch it with your finger, no imprint will remain).
NOTE: If batter is too thick, add a little more buttermilk.
Serve with warm syrup.
Servings: 6
Time preparation: 10 min.
Time total: 25 min.