Ingredients:
· 1 cup (155 grams) self rising flour
· 1 cup (165 grams) self rising corn meal
· 2 eggs, beaten
· ¾ cup buttermilk
· ½ cup water
· ½ cup vegetable oil, divided
· (optional) ½ cup pepper jack, or other spicy shredded cheese
Instructions:
For this recipe, we’ll employ the “wet team/dry team” method. In a large bowl, mix the flour and corn meal together. Separately, mix eggs, buttermilk, water, and ¼ cup vegetable oil. Pour the content of the wet bowl into the dry bowl and mix until just combined. Gently mix in shredded cheese if desired.
Preheat a griddle or skillet over medium heat. Pour in enough oil to coat the cooking surface, then portion/scoop batter out to form 3” rounds. Once edges appear to be firm and cooked through, flip. Cook until golden brown on both sides, flipping as needed.
