Photo by Jim Mackenzie
These fluffy, ultraflavorful corn pancakes are great with syrup or strawberries — but they taste incredible plain as well!
Ingredients
- 2 cups cornmeal, bolted (larger pieces of bran sifted out)
- 2 cups boiling water
- 2 eggs
- 1/2 cup unbleached white flour
- 1/2 cup milk
Directions
- Add cornmeal to a mixing bowl and then pour the boiling water over the meal.
- Whisk until smooth.
- While the cornmeal is cooling, separate the eggs.
- Set yolks aside and whisk the whites to a soft peak.
- When the cornmeal is lukewarm, whisk in the flour, then whisk in the reserved egg yolks and the milk.
- Fold in the egg whites and immediately bake on a lightly oiled griddle heated to approximately 375 degrees Fahrenheit.
- Turn when the pancakes have set on the top.
