Cornmeal Pancakes1/3 cup yellow corn meal
1 tsp kosher salt
2 Tbsp shortening
1 cup milk
1/2 cup boiling water
1/2 cup all purpose flour
2 tsp baking powder
Boil 1/2 cup water and let sit.
In a medium saucepan combine the cornmeal, salt, shortening, and milk.
Bring to a boil over medium to medium high heat in a heavy bottom saucepan stirring constantly until the mixture is thick and coats the back of a spoon. Turn off the burner and remove from heat.
In a bowl beat the egg and temper by adding about a Tbsp of the cornmeal mixture beating with a fork until completely incorporated.
Then transfer the egg mixture into the pan with the cornmeal, and stir until an even consistency.
Preheat a griddle over medium heat.
In a mixing bowl sift the flour and baking powder.
Add the cornmeal mixture and mix with a wooden spoon.
Add the 1/2 cup hot water to the mixture and stir until combined.
Pour batter into about 4 inch circles on a greased griddle. Cook until bubbles form all the way through the batter and the edges are set. Carefully turn the pancakes, they are soft about 2 minutes.
Cook on the other side until browned and cooked through about 1-2 minutes more. Remove to a serving plate. Serve with your favorite syrup, powdered sugar, or jam.