Buttermilk Pancakes

• 34 cup buttermilk
• 1 egg
• 1 tablespoon canola oil
• 12 cup tapioca flour
• 14 cup cornmeal
• 1 teaspoon baking powder
• 18 teaspoon salt

1. Whisk together buttermilk, egg and oil in a medium bowl until smooth.
2. Sift together tapioca flour, cornmeal, baking powder and salt in a small bowl; stir into buttermilk mixture just until ingredients are moistened (mixture will be slightly lumpy).
3. Heat a large nonstick skillet over medium heat.
4. Working in batches, drop 1⁄4 cup batter per pancake into skillet and cook until light golden brown, 2 to 3 minutes per side.
5. Serve with maple syrup and bananas or confectioners sugar; or spread with strawberry cream cheese and roll up.

buttermilk, egg, canola oil, tapioca flour, cornmeal, baking powder, salt

Taken from www.food.com/recipe/buttermilk-pancakes-294852 (may not work)