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Ingredients:
2 cups sifted flour (or 2/3 cup flour, 1 1/3 cup corn meal)
1 ½ teaspoons baking soda (or 1 teaspoon for cornmeal variation)
½ teaspoon salt
1 tablespoon sugar
2 eggs
2 cups sour milk or buttermilk (or 1 ½ cups for cornmeal var.)
1 ½ tablespoons melted butter or other shortening
Instructions:
Sift flour, baking soda, salt and sugar. Beat eggs until light, add milk, then add gradually to flour mixture. Beat until smooth and free from lumps, and then add melted butter.
Pour by ¼ cupfuls onto heated, greased griddle. Cook until porous and brown, turn and brown other side.
Comments:
The cornmeal variation is wonderful! This recipe is from The United States Regional Cookbook, the Southern Region dating back to 1936.
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Copyright © 1999 - 2004 Lanier Publishing International
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