Mexican Pancakes

          These pancakes are unleavened and quite unlike our traditional breakfast pancakes. Like tortillas, the staple Mexican "bread" they are beat served with savoury mixtures. Although they are not true tortillas (which require a special corn flour for preparation) they can substituted for them in some Mexican dishes. Try them rolled up with a seasoned meat mixture and baked sauce; so served, tortillas are called enchiladas. Before rolling, cold pancakes must be softened by reheating in a lightly greased pan.

                   1                           egg                                

                   1 C                        flour                             

                   1/2 C                    cornmeal                      

                   1/4 tsp.                 salt                               

                   1- 1/2 Cups          water                                      

          1. Beat the eggs until foamy.

2. Combine flour, cornmeal and salt and stir into egg with a little of the water.

3. Beat until smooth, adding remainder of water gradually. Batter will be very thin.

4. Spoon out mixture onto a hot, lightly greased frying pan and quickly rotate to spread batter thinly, allowing for each pancake about 1/3 C

5. Cook until edges curl and pancake is lightly browned on bottom, about 2 minutes. Turn and cook 2 minutes more

            Yield 6-8 pancakes.