Cornmeal Mountain Pancakes

1 egg
1 1/4 cups buttermilk*
1 tablespoon molasses
1/4 cup melted shortening
1 cup flour
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 cup yellow cornmeal

*substitute 1 1/4 cups regular milk, mix in 4 teaspoons vinegar and stir. Let sit a minute and stir.

Beat the egg, milk, molasses and shortening in a large bowl. Sift together the flour, salt, baking soda and baking powder in a bowl then add with the cornmeal to the egg, milk mixture. Stir just to blend.

Preheat griddle or large iron frying pan that has been greased. When a drop of water sizzles it will be hot enough to bake the pancakes. Keep the heat moderate or the outside of the pancake will burn and the inside will not be cooked. Makes about 16 – 4 inch pancakes.