This recipe for corn meal pancakes comes from the 1964 Joy of Cooking book that belonged to my mother-in-law and was given to my wife 10-15 years ago. Ever since we have made these pancakes at least once a month because it is so good and simple to make. Makes about 12 four inch pancakes which is enough for 2-3 people depending how hungry you are.
Instructions just as they appear in the 1964 Joy of Cooking
Delicate and good.
Measure:
1 cup white or yellow corn meal
Place in bowl. Add:
1 teaspoon salt (I prefer to use ½ a teaspoon)
1-2 tablespoons sirup or sugar (we like 1 of sugar and 1 of molasses stirred in once the corn meal has been sitting in the boiling water for 10 minutes)
Stir in slowly:
1 cup boiling water
Cover the ingredients and permit them to stand for 10 minutes. Beat:
1 egg
½ cup milk
2 tablespoons melted butter (I add the butter first and mix it in)
Add these ingredients to the corn meal
Sift before measuring (this important to get nice fluffy pancakes and you can use a mesh strainer to sift.):
½ cup all-purpose flour
Resift with:
2 teaspoons double-acting baking powder
Stir the sifted ingredients into the batter with a few swift strokes.