Cornmeal Pancakes recipe 

Yum! Cornbread flapjacks paired nicely with Prime rib homemade soup I made from leftovers! My word! Anyone else love fried cornbread?

I don’t measure anything…lol – so can’t tell ya how much – but what I mixed up made 7 – and would have made 8 but that big ole one on the right was MINE – all MINE..lol. Had to grab it before the Hubs did. HA!!

Ingredients:

• Approximately 1 1/2 cups cornmeal
• 1/4 cup warm water
• Milk (2% recommended), added until the batter is the right consistency
• Dash of salt
• Hot Crisco oil
• Non-stick pan

Instructions:

1. Mix up the cornmeal and warm water.
2. Stir in milk gradually until you achieve a batter that is not too thin but pours off your spoon easily.
3. Add a dash of salt to taste.
4. Heat Crisco oil in a non-stick pan.
5. Cook two pancakes at a time for easy flipping.
6. Smush the pancakes down so they have a crispy edge.
7. Flip the pancakes until they are done in the center.

Enjoy your crispy, delicious cornmeal pancakes!