Cornmeal Pancakes

3/4 cup cornmeal (any color)

1/2 teaspoon salt

2 tablespoon honey (or white sugar)

1 cup boiling water

1 beaten egg

1/2 cup milk

2 tablespoons butter, melted

3/4 cup all-purpose flour(see suggestions)

2 teaspoons baking powder

In a medium bowl, mix together the cornmeal, salt and sugar. Mix in the boiling water and stir until everything is wet. Cover, and let stand 5 minutes.

In a small mixing bowl, whisk together the egg, milk, and melted butter. Mix the milk mixture into the cornmeal mixture.

In another small bowl, mix together the flour and baking powder. Add it to the cornmeal mixture and mix just until everything is moistened. Adjust milk and flour, as needed, until the batter flows off the spoon thick and smooth.

Heat a lightly greased cast iron skillet or griddle over medium heat. Use about 2 tablespoons of batter for each pancake. Brown on both sides and serve with your preferred topping.


Make these cornmeal pancakes even better (for you) by substituting the all purpose flour for a whole grain flour. Whole wheat flour is an obvious substitute. Worried about compromising flavor and texture? Don't be! There are many types of whole wheat flours that are sweeter and lighter. Hard white wheat flour creates similar results as all white but is much better for you. There are other choices, too, like kamut flour, spelt flour, oat flour, and teff flour. These are all healthier alternatives. So explore...discover...and ENJOY!