Makes about 10 to 12 pancakes
- 1 cup yellow corn meal
- 1 cup whole wheat or all-purpose flour
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoon salt
- 1 1/2 cups milk
- 4 tablespoons oil
- 2 tablespoons vinegar
In a medium bowl, mix the dry ingredients and blend in all the wet ingredients.
Heat griddle with medium heat. Pour about a 1/4 cup of batter onto griddle and cook 1 1/2 – 2 minutes, then flip. Cook another minute until golden brown on both side. Just like when you’re making regular pancakes.
Serve hot with butter, next to your favorite soup, beans or chili.