1 c. sifted flour
1 c. cornmeal
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 c. buttermilk or sour milk
1/2 c. water (about)
2 eggs, well beaten

Combine buttermilk, water and eggs. Add to sifted dry ingredients. Stir until smooth and blended. If necessary add more water as batter should be thin. Pour tablespoons of batter on hot greased griddle. Yields about 4 1/2 dozen 2 inch pancakes.