A cornmeal and milk batter gives texture to these pancakes. Serve with butter and honey, or with maple syrup.
INGREDIENTS (for 1 servings):
- 2 cups stone ground cornmeal
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 1 cup whole milk
- 2 tablespoons boiling water
Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter.
Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.