CORNMEAL PANCAKES

Cornmeal Pancakes.

You can increase/decrease the amount as you need.   To a cup of cornmeal slowly add water,  stirring all the time,  until have a thin soupy batter.   If you think it is too thin it is probably just right.

Heat oil in the pan.   Bacon fat wouldn’t hurt the flavour,  specially if you are having these with breakfast.   The cast iron pan is good for this.   When it’s nice and hot spoon the batter into the pan.   One spoon full should give you a nice three inch pancake.   You don’t want them too big.   The batter will spread out and the oil bubble up through it,  creating a very thin lacy pancake.   You can probably fit three in a pan at a time.   Cook until golden brown;  keep an eye on these,  sinse they cook very quickly. 

What you are after is a thin delicate pancake that is crispy on the edges and spongy and golden in the middle.   When crispy lift out with a slotted spatula and move to a plate with a folded paper towel on it to soak up the oil,  and sprinkle with salt.   It will be soaked up quickly.  

This recipe can be used as a side dish for any meal. 

From North Carolina.

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