1 tablespoon granulated sugar
1 large egg, beaten
1 cup buttermilk
2 tablespoons unsalted butter, melted, plus more for serving
Maple syrup, for serving
Heat a lightly greased griddle. In a medium mixing bowl, whisk together the Martha White Self-Rising Yellow Cornmeal Mix and sugar. In a measuring cup, whisk together the egg, buttermilk, and melted butter. Add egg mixture to the flour mixture and stir until just blended and still lumpy.
Pour about ¼ cup batter onto hot griddle to make each standard sized pancake or about 1 tablespoon batter for each silver dollar-sized pancake. Cook till golden brown, turning once. Serve hot.
Note: Makes about eight 4-inch pancakes or about 30 silver dollar-sized pancakes.