Cornmeal Pancakes

Well, one new kind of pancake was not enough. It's just the two of us today, but we made two different batches of pancake batter anyway! Not really comparable to the light, delicate apple pancakes described in the previous blog post, these are a nod at the southern classic fried mush or pan-fried polenta.

Hearty and reminiscent of fried mush, these pancakes will be a family standard.

Thanks again to mrbreakfast.com:

Best Cornmeal Pancakes Ever
(4 servings) Printable Version

•1 cup yellow cornmeal
•2 tbp sugar
•1/2 tsp salt
•2 cups boiling water
•1 and 1/3 cups of milk (or buttermilk)
•2 eggs
•1 tbp pure vanilla extract
•2 cups of flour
•2 tsp baking powder
•2 tbp oil.
In a medium bowl mix cornmeal, sugar and salt; add water and let it sit for 10 minutes. When the cornmeal has absorbed the water and thickened, mix the milk in and let it sit for another 5 minutes. Next are the eggs and vanilla extract which should be throughly mixed with the cornmeal. In a separate bowl, measure and mix the flour and baking powder and then combine it with the cornmeal mixture. Preheat a skillet and spread a little bit of oil on it before every pancake is cooked.

http://www.mrbreakfast.com/superdisplay.asp?recipeid=1784