Cornmeal pancakes

This recipe is from the bag of Bob's Red Mill 100% Stone Ground Cornmeal.

Makes about 14 pancakes.

• 1 cup boiling water
• 3/4 cup stone ground cornmeal
• 1-1/4 cup buttermilk or sour milk
• 2 eggs
• 1 cup sifted unbleached all-purpose flour
• 1 Tbsp baking powder
• 1 tsp salt
• 1/4 tsp baking soda
• 1/4 cup oil

1. Pour water over cornmeal; stir until thick. Add milk; beat in eggs.

2. Sift flour, baking powder, salt, and baking soda.

3. Add to cornmeal mixture. Stir in oil.

4. Bake on hot ungreased griddle.

Notes

• To make fresh milk sour, add about one tablespoon of vinegar per cup of milk.