Cornmeal Pancakes

By FoodPornDirector

From LA Times and adapted from "Joy of Cooking" by irma Rombauer

Ingredients

• 1 cup white or yellow cornmeal
• 1 teaspoon salt
• 2 tablespoons butter
• 1 to 2 tablespoons honey, sugar or syrup
• 1 cup boiling water
• 1/2 cup milk
• 1 egg
• 1/2 cup flour
• 2 teaspoons baking powder

Preparation

Step 1

1. Combine the cornmeal, salt, butter and honey in a large, heavy bowl. Pour the boiling water over the top and whisk well to combine. Cover tightly and let stand at least 10 minutes.

2. Measure the milk into a measuring cup. Add the egg and beat well with a fork until smooth. Stir this into the cornmeal mixture.

3. Sift together the flour and baking powder and stir into the cornmeal mixture with a few swift strokes.

4. Heat the griddle until a few drops of water dance and skitter across the surface. Butter or grease the griddle lightly, then pour the batter in one-third cup measures. Cook until bubbles stop appearing and the top surface appears slightly dry, about 3 minutes. Turn and cook just until the center feels set and no longer liquid, 1 to 3 more minutes. This makes about 8 pancakes.

5. Serve immediately with syrup or jam, or keep warm on a cookie sheet in a 200-degree oven.