Lacy-Edged Corn Pancakes

Many people are starting to get hit hard by the declining economy. It's a time for tightening our belts and seeking ways to save money. In a time of affluence, we take the easy route toward meals by eating out and picking up fast food. One way to simplify our spending on food for the family is to look back at how people managed who didn't have much cash flow. Below is a simple recipe from the 1800s that cost less than fifty cents a serving.

I keep powdered buttermilk in the frig for such recipes. Buttermilk gives a slight tang or zip to the recipe without adding a buttermilk taste. I also keep cornmeal in an airtight container in the freezer. A two-pound bag of cornmeal will last for some time if properly contained.

After you try the recipe, let me know how you liked it.

Lacy-Edged Corn Pancakes

1 cup white cornmeal,
1/2 teaspoon salt
1/2 teaspoon baking soda,
mix an egg with
1 1/4 cup buttermilk.

Place tablespoon of bacon fat or lard in hot skillet. Let the shortening smoke a little before placing into it a tablespoon of batter, dropped at a distance of six inches. Dropping batter at a distance into hot shortening is essential.

Serve with syrup made by bringing to boil over a low heat:
1 cup dark-brown sugar,
1/4 cup water,
tablespoon butter or bacon fat.