1/2 c. cornmeal
1 c. cold water
1 c. buttermilk
3 lg. eggs
3 tbsp. molasses
1 c. unbleached flour
1/2 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
4 tbsp. vegetable oil

Blend cornmeal and water in a pan. Bring to a boil, stirring as the mixture thickens. Remove from heat before it stiffens and scrape into a bowl. Beat the buttermilk into the cooked cornmeal, then the eggs, then the molasses and oil, blend thoroughly.

In a separate bowl, mix the dry ingredients well. Now mix into the liquids real good. Let stand for 5-10 minutes. Cook on a hot griddle.

Makes 8-12 hotcakes.