12 cups regular flour
1 tablespoon cornmeal
1 tablespoon sugar-granulated
2 teaspoons baking powder
12 cup whole milk
2 C. sliced onions
Season with salt and pepper to taste.
For frying, use oil.
In a mixing bowl, combine all ingredients except the oil and stir until thoroughly blended.

In a deep-sided skillet over medium-high heat, heat 12-1 inch of oil.
When the oil reaches 175 degrees, drop the batter into the skillet by the tablespoonful, smoothing it out slightly as you go.

Brown the cakes on one side, then flip and brown on the other before transferring to a paper towel-lined rack to drain.
If desired, serve with sour cream or your favorite dipping sauce.