Recipe: Corn Meal Pancakes with Variations (Quaker Oats, 1969)

CORN MEAL PANCAKES

1 1/4 cups Quaker Enriched Corn Meal
1/4 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup milk*
1 egg, beaten

Sift together dry ingredients. Add milk and egg, stirring lightly to mix.

Cook on hot, lightly greased griddle or fry pan until golden brown, turning only once.

Serve with syrup, jam, jelly or preserves.

*Reconstituted dry milk or diluted evaporated milk may be substituted for fresh milk.

VARIATIONS:

Sprinkle one of the following on pancakes before turning:
1. Chopped apples
2. Finely chopped luncheon meat
3. Cooked corn
4. Cooked sausage
5. Chopped cooked ham

Turn pancakes and cook on other side.

Makes 8 to 10 pancakes
From: Recipelink.com
Source: Recipe booklet: Budget Saving Recipes, The Quaker Oat Company, 1969