Dan Gill
2 cups of white or whole-wheat flour or 1 cup flour plus
1 cup seconds, middlings, corn meal or buckwheat
Stir in 1 teaspoon of salt and 1 teaspoon of baking soda
Add 2 eggs and 1 Tablespoon of bacon grease and beat the eggs a little with a fork
Mix in buttermilk until the batter drips from a spoon
Heat a lightly oiled griddle until a moistened fingertip sizzles when quickly touched. A little salt sprinkled on the hot griddle, and wiped off, supposedly keeps the hotcakes from sticking. Mother also had a special tablespoon to dip the batter and pour five cakes at a time about four inches in diameter. When the bubble holes from escaping gas stopped closing completely on the upper surface, she flipped the cakes to cook the other side.