GEORGIA PANCAKES

from The United States Regional Cookbook, Southern section, copyright 1939, 1947

2 cups sifted flour (or 2/3 cup flour, 1 1/3 cup corn meal)

1 ½ tsp baking soda (or 1 tsp for cornmeal variation)

½ tsp salt

1 TBS sugar

2 eggs

2 cups sour milk or buttermilk (or 1 ½ cups for cornmeal var.)

1 ½ TBS melted butter or other shortening

1. Sift flour, soda, salt and sugar.

2. Beat eggs until light, add milk, then add gradually to flour mixture.

3. Beat until smooth and free from lumps and add melted butter.

4. Pour by ¼ cupfuls onto heated, greased griddle.

5. Cook until porous and brown, turn and brown other side.

Makes 24 (18) pancakes.