Cornmeal Pancakes

From My Carolina Kitchen

1 cup yellow cornmeal

1 teaspoon salt

¾ teaspoon sugar

1 cup boiling water

1 large egg

½ cup milk

2 tablespoons canola oil or other neutral flavored oil

½ cup all-purpose flour

2 teaspoons baking powder

Combine the cornmeal, salt, and sugar in a large bowl. Pour boiling water over the mixture, stir will, cover and set aside for 15 minutes.

In a separate bowl, beat the eggs, milk, and oil until combined. After 15 minutes, add the cornmeal mixture from above and stir until smooth.

Meanwhile in a small bowl, combine the flour and baking powder. Stir into the hot cornmeal mixture. If the mixture seems a little thick, stir in a bit of milk.

Heat a pancake griddle or 12” lightly oiled skillet until hot. Drop the pancake batter by spoonful’s onto the griddle. When the pancakes begin to bubble in the center and start to dry around the edges, turn and cook until done. The second side takes only about half as long as the first side and never browns as evenly, so serve them first side up.

Remove the cakes from the griddle and keep warm in a pre-heated 200 degree F oven while you make the remaining cakes. Do not stack the cakes or they will become soggy. When all of the pancakes are done, serve immediately.

Adapted from Joy of Cooking – yield twelve 4” cakes