CORNMEAL PANCAKES

Ingredients

2 cups stoneground yellow cornmeal, medium grain
1/2 cup rice flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1/2 cup water
1/4 cup vegetable oil
1 large egg

Instructions

Preheat oven to 200 degrees. In a large bowl, combine the cornmeal, rice flour, sugar, baking powder, baking soda and salt. In a medium bowl, beat the buttermilk, water, oil and egg with a fork until blended. Add to the cornmeal mixture and mix until lumps are eliminated.
Lightly oil a griddle and heat over medium heat. For each pancake, the recipe recommends pouring about a 1/4 cup of the batter onto the griddle. Cook for 2 to 3 minutes, until brown. Turn the pancakes and cook for about 2 minutes longer, or until browned on the second side.

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