1 egg, lightly beaten
2 c. buttermilk
2 tbsp. vegetable oil or melted shortening
1 1/2 c. Martha White Yellow Cornmeal
1/3 c. Martha White All-Purpose flour
1 tsp. each baking soda, salt and sugar

Combine ingredients in order listed in a mixing bowl; stir until smooth. Pour batter onto heated (340 F) lightly greased skillet or griddle, about 1/4 cup for each pancake. Brown on one side, turn and brown on other side. Makes about 20 pancakes.