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Indiana Corn Meal Pancakes
Heat griddle or cast iron skillet.
Stir together the cornmeal, salt, baking soda and flour. In a bowl, mix together the eggs, buttermilk and oil. When ready to cook, add the buttermilk mixture to the flour mixture. It should be the consistency of heavy cream with flecks of corn in it. If too think, then with a little more buttermilk.
Lightly oil the griddle. Using a 1/4-cup measure, pour pancakes onto griddle in 1/8-cup amounts to form slightly larger than silver dollar amounts. Cook until top has bubbles and bottom is golden. (These may be more brown than regular pancakes.) Turn and cook second side until it is also golden, about 1 minute.
Serves: 4 generously.
* I use cornmeal from one of the mills at State Parks in Indiana and I also serve with Indiana Maple Syrup. May be made with Eggbeaters egg substitute.
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