Cornmeal pancakes (from Laurie S)

2 C stoneground yellow cornmeal - medium grain (I just used regular old cornmeal)
1/2 C rice flour
1 Tbs sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 C buttermilk (I used regular milk with 1 Tbs vinegar)
1/2 C water
1/4 C vegetable oil
1 egg

Combine all the dry ingredients in a bowl. Whisk wet ingredients in a separate bowl and pour over dry ingredients and mix until lumps are gone. Lightly oil skillet or griddle over medium heat. Cook for about 2-3 min on each side, or until slightly browned. Serve with your favorite pancake topping.I cut the recipe in half for 2 peeps, and still used a whole egg. Leftover batter kept well in the fridge for another day.