Cornmeal Pancakes

When my son was in kindergarten, his teacher would make treats for the class once a month.  This is one of the first treats she had the children help make.  The pancakes are like a light cornbread and have been a favorite of my family for years.

1 1/4 cup cornmeal
1/2 cup flour
2 Tbs. baking powder
1/2 tsp. salt
1 Tbs. sugar
2 eggs
1 1/4 to 1 1/2 cup milk
2 Tbs. butter, melted

Combine dry ingredients and wisk until combined; cornmeal through sugar.  In a seperate bowl wisk eggs, slightly, to break them up.  Add Milk, egg, and melted butter to dry ingredients and stir to combine.  Add more milk if the batter is too thick, it should be slightly thinner than regular pancake batter.

Heat a skillet to medium heat, melt 1 tsp. butter on skillet and pour on a couple spoonfulls of batter. When the pancake starts bubbling and the edges are starting to look dry, check to see if they are browning, if so flip the pancake over and continue cooking until done. Continue process until all pancake batter is used up. When the batter thickens, add more milk to thin it down.

If the skillet is too hot, the pancakes will burn and not cook through, if not hot enough, they will not brown and not cook.  Keep pancakes warm by covering them and putting them in a 200 degree warm oven.

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