Down-Home Cornmeal Pancakes

Makes 12 pancakes

3/4 c. all-purpose flour

1/2 c. cornmeal

2 T. sugar

4 t. baking powder

3/4 t. salt

5 T. butter

1 c. milk

2 eggs

In a large bowl, blend together flour, cornmeal, sugar, baking powder and salt; set aside. In a small saucepan over low heat, melt butter in milk; cool slightly and whisk in eggs. Add wet mixture to dry mixture and blend well. Pour batter by 1/4 cupfuls onto a hot griddle lightly sprayed with non-stick vegetable spray. Cook over medium heat for 2 minutes, until bubbly; flip and cook other side until golden.

Spread some maple butter on fresh pancakes or biscuits. Just combine 1/2 cup softened butter with 3/4 cup maple syrup and beat until fluffy…yum!