Upper Valley Localvores' Cornmeal Pancakes
1 cup cornmeal
2
tsp baking powder
1 T maple syrup
1
egg
1 tsp salt
1/2
cup milk
1 cup boiling water
2
Tb melted butter
1/2 cup whole wheat flour
Combine cornmeal, syrup and salt in bowl. Slowly stir in boiling water; cover, and let stand 10 minutes.
Mix flour with baking soda; set aside.
In small bowl, beat egg, milk and butter until smooth. Pour into cornmeal batter, along with flour mixture, stirring quickly only until combined.
Meanwhile, slowly heat griddle or skillet. Use 1/4 cup batter for each pancake; cook until bubbles form on surface and edges become dry. Flip, cook 2 minutes longer, or until nicely browned on underside. Serve with butter, warm maple syrup, honey, yogurt, berries, or rhubarb sauce.
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