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Ingredients
- 1 c. self-rising flour
- 2 c. self-rising white cornmeal
- 1 1/2 c. chopped green onions (green and white)
- 2 Tbsp. sugar
- 2 1/4 c. cold milk
Method
- Mix dry ingredients thoroughly.
- Add cold milk.
- Mix well. Drop 1 tablespoon of batter at a time in hot oil, 1/4-inch deep. Turn only once as a pancake.
- Drain on a paper towel.
- Finished cake should be about 1/2-inch thick, golden brown with curled edge.
- Perfect with seafood and vegetables.
