Sweet And Savory Cornmeal Pancakes

Ingredients

• 1 1/2 teaspoons white vinegar
• 1 1/4 cups milk
• 6 tablespoons fine or medium cornmeal or polenta
• 1/2 cup self-rising flour
• 1 teaspoon baking soda
• pinch of sea salt flakes for sweet
• or 1/2 teaspoon for savory pancakes
• 3 tablespoons sugar (sweet pancakes only)
• 2 free-range eggs
• beaten
• 2 tablespoons melted butter
• plus extra for frying

Instructions

1. In a bowl, stir the vinegar into the milk and leave for 5 minutes on the worktop.
2. Then add the cornmeal and leave to rest in the fridge for a further 25 minutes.
3. Sieve the flour and baking soda into a large bowl and add the salt and the sugar, if using.
4. Whisk the eggs and melted butter thoroughly into the cornmeal mixture, then make a well in the flour and pour in the cornmeal mixture.
5. Whisk together.
6. You must then use the mixture immediately.
7. Melt some more butter in a nonstick frying pan and add 2 teaspoonfuls of the batter per pancake.
8. Cook over low-medium heat until small air bubbles appear on the surface of the pancakes and then flip over.
9. Cook until both sides are golden, then keep warm in a low oven while you cook the rest.