Canary Feather Pancakes

• 3/4 cup flour (3 oz.wt.)
• 3 tablespoons yellow cornmeal (1 oz.wt.), preferably stoneground
• 1/2 tablespoon sugar (6 grams)
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 egg
• 1 1/4 cups sour cream (10 oz.wt.)
  OR
  1 cup 1 tablespoon plain yogurt (8.5 oz.wt.) + 3 tablespoons oil (1.2 oz.wt.)

In a medium bowl, sift and mix the dry ingredients together. In a another medium bowl whisk the egg and sour cream together. Using a dough whisk, combine the sour cream mixture with the dry ingredients. The batter will be very stiff, but do not thin it with milk. It spoils the texture of the pancakes.

Use 1/4-cup measure to pour batter onto heated, oiled skillet. Bake 2 minutes, 20 seconds first side. Turn and bake 1 minute, 40 seconds on the other side (4 minutes altogether). Keep warm in oven until batter is used up.

Serves 2