Corn Meal Pancakes

1-3/4 cup stone ground cornmeal
1-1/2 teaspoons salt
3/4 teaspoon baking soda
1/3 cup flour
2 large eggs
2-1/4 cups buttermilk
1/3 cup canola or other light vegetable oil
Boysenberry or raspberry syrup for serving

Heat griddle or cast iron skillet.

Stir together the cornmeal, salt, baking soda and flour.

In a bowl, mix together the eggs, buttermilk and oil.

When ready to cook, add the buttermilk mixture to the flour mixture. It should be the consistency of heavy cream with flecks of corn in it. If too thick, thin with a little more buttermilk.

Lightly oil the griddle. Using a quarter cup measure, pour pancakes onto griddle in eighth cup amounts to form slightly larger than silver dollar amounts. Cook until top has bubbles and bottom is golden. (These may be more brown than regular pancakes.

Turn and cook second side until it is also golden, about 1 minute.

Serves: 4 generously