CORNMEAL PANCAKES
About sixteen 4-inch pancakes
These golden pancakes have the hearty taste and texture of a corn muffin and a slightly irregular shape. If desired, omit the sugar for savory pancakes.
Combine in a large bowl:
- 1 cup (160g) fine cornmeal
- 1 to 2 tablespoons honey, maple syrup, or sugar, to taste
- ¾ teaspoon salt
Slowly stir in:
- 1 cup (235g) boiling water
Cover and let stand 10 minutes. Add and whisk well:
- ½ cup (120g) milk
- 2 tablespoons (30g) butter, melted
- 2 teaspoons baking powder
Add and whisk well:
- 1 large egg
Whisk in with a few quick strokes:
- ½ cup (65g) all-purpose flour
If desired, fold into the batter:
- (¾ cup fresh, thawed frozen, or drained canned corn kernels)
Cook as for Pancakes or Griddle Cakes, using 3 tablespoons batter for each pancake.