Corn Cakes
(Makes @8-10)
(Makes @8-10)
1½ cups fine yellow corn meal
1¼ cups all-purpose flour
¼ cup granulated sugar
1 tblsp baking powder
¼ tsp salt
1¾ cups buttermilk
1 large egg
1 Tbsp olive oil or vegetable oil
1 Tbsp honey
NOTES: I like making savory pancakes by topping the pancakes with shredded cheese and sliced chilies, flip over after a few minutes of cooking on medium heat, serve with a dollop of sour cream and sprinkle with chives. You could also bake them in a muffin tin adding a wide variety of extras like cheese, ham, crumbled bacon, sausage, fried potatoes, sautéed vegetables, (Your only limited by your imagination), bake at 350 F. for 10 minutes.
Mix the wet ingredients separately and then mix the dry ingredients separately, then combine the two mixes.
In a medium low pan add some vegetable oil until it heats up, pour enough batter to make a round pancake, they can be anywhere from 2 inches across to 4 inches. Fry until you can see the center of the cakes have the tell-tale sunken batter holes, about 2 to 2½ minutes each side depending on the heat and what your pan is made of.
Remove from pan and dab on a paper towel if needed and serve.