Crispy Cornmeal Pancakes
- ½ cup unsifted self-rising, stone-ground yellow cornmeal
- ¼ cup unsifted all-purpose flour
- ½ teaspoon sugar
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 2/3 cup cold water (about)
- 11/3 cups vegetable oil (for frying)
Serve them for breakfast, lunch, or supper accompanied by sourwood or tupelo honey or, if you prefer, homemade muscadine, damson, or fig preserves.
- Combine the cornmeal, flour, sugar, salt, and pepper in a medium-size mixing bowl, then whisk in just enough water to make a batter slightly thicker than pancake batter.
- Pour the vegetable oil into a 10-inch castiron skillet and set over moderately high heat for about 2 minutes or until ripples appear on the skillet bottom.
- Reduce the heat to moderate and fry the pancakes in two batches, dropping the batter into the skillet by rounded tablespoons, spacing them well apart, and browning 45 seconds to 1 minute on each side or until crisp and golden. Drain on paper toweling.
- Serve the cornmeal pancakes hot with honey, jam, or preserves.