I LOVE pancakes. I could eat them at pretty much any time of the day! I'm pretty picky about them, though. My grandmother made, what are undeniably the best pancakes ever, but after all these years, her recipe (which sadly never was written down, so I can only guess on how she made them so thin with a crisp edge...) finally has some competitiion!
If you like a thicker pancake, but hate how they tend to become a sponge for the syrup and butter, you'll love these!
Have 'em for breakfast tomorrow! :)
Cornmeal Pancakes
1 cup Cornmeal
2 Tablespoons Honey
1 teaspoon salt
1 cup Boiling water
1/2 cup milk
1 egg
2 Tablespoons Vegetable Oil or Melted Butter
1/2 Cup All-Purpose Flour
2 teaspoons double-acting baking powder
Combine Cornmeal, sugar and salt in bowl. Stir boiling water in slowly. Cover Ingredients
and let stand for 10 minutes.
Next, add egg, 1/2 cup milk and 2 tablespoons Oil to mixture.
In small bowl combine dry ingredients (Flour, Baking powder) with whisk, then add to cornmeal mixture. Drop 1/4 cup of batter into preheated skillet or griddle (375 degrees F).
Cook Pancakes in skillet over medium high heat until bubbles form, then turn over and finish cooking until underside of pancake is dry.
Serve with Maple Syrup and Butter!
Yield 12 Pancakes
