Cornbread pancakes, that's what this
What you need:
1 cup of cornmeal
1 tablespoon of baking powder
teaspoon of salt
1 teaspoon of sugar
of vegetable oil or melted butter or margarine
1 cup of milk
Mix the cornmeal, baking powder, salt, and sugar
well. Add in the oil/butter/margarine, eggs, and milk.
Again, mix well. Drop onto a lightly greased pan at
medium high heat. Turn once, when batter becomes bubbly,
same as if you were making regular pancakes. Serve with
butter and syrup or honey.
Because the cornmeal has a tendency to settle, mix
the batter a little bit before each time you pour some
into the pan. Because these are made with cornmeal and
not wheat flour, the cakes tend to crack and split when
you turn them, so I suggest using two spatulas or making
small pancakes with about a tablespoon of batter each.