Cornmeal Pancakes

• 1 cup cornmeal
• 1 tablespoon brown sugar or honey
• 1 teaspoon salt
• 1 cup boiling water
• 1/2 cup flour
• 2 teaspoons baking powder
• 1/2 cup milk
• 1 medium egg
• oil for frying

In a good sized mixing bowl combine the cornmeal, sugar or honey, and salt. Add the boiling water. The cornmeal will swell up into a lumpy mess. That’s alright, don’t worry about it. Stir the lumpy mess vigorously with a whisk or fork until it is a thick batter. Let it cool down a little bit. Add the flour, baking powder, milk and egg. Keep stirring the batter until it is nice and smooth. Drop the mixture by 1/3 cupfuls onto a hot, greased skillet. Fry until the underside is golden brown, and the top side bubbles a bit. Turn the pancakes over and continue frying until well browned.

Stack on a plate and serve with applesauce, or pancake syrup. Another option is to serve them as the hot bread with a main meal like soup, or chili. I like them with split pea soup especially, but they are versatile enough to go with many different entreés.