CHEF JEFF -- ONE BYTE AT A TIME: Cornmeal Pancakes

This recipe comes from the 1943 edition of the "Joy of Cooking" by Irma Rombauer.

Cornmeal Pancakes

1 cup white or yellow cornmeal

1 teaspoon salt

2 tablespoons butter

1 to 2 tablespoons honey, sugar or syrup

1 cup boiling water

½ cup milk

1 egg

½ cup flour

2 teaspoons baking powder

Combine cornmeal, salt, butter and honey in large bowl. Pour boiling water over top. Whisk to combine. Cover. Let stand at least 10 minutes. Measure milk into cup. Add egg. Beat well with fork until smooth. Stir into cornmeal mixture. Sift together flour and baking powder. Stir into cornmeal mixture with a few strokes. Heat griddle until a few drops of water dance and skitter across surface. Grease griddle lightly. Pour batter in 1/3 cup measures. Cook until bubbles stop appearing and top surface appears slightly dry. Turn and cook until center feels set and no longer liquid. This makes 8 pancakes. Serve with syrup or jam.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.