1 cup self-rising cornmeal
1 tbsp. flour
2 tbsp. melted butter
1 egg, beaten
1 pinch salt
milk or buttermilk

Combine self-rising cornmeal, flour, melted butter and beaten egg; mix. Add milk (or buttermilk preferred) until mixture is runny and has the consistency of heavy cream.

Heat a tablespoon of butter in a hot skillet until water drops will dance or splatter. Pour mixture into the center of the hot skillet.

As you cook, add milk (to the mixture in the bowl) if it thickens or the pancakes will be dry. Pour in mixture in 3 to 4 inch diameter flitters. Check with spatula and flip when brown.

Add more butter or shortening to the skillet as needed. Place on paper towels to serve and serve hot with butter.

Yield 4 to 5 flitters.