1/2 c Cornmeal
1/2 c Boiling water
1/2 c All-purpose flour
1/2 ts Salt
1 tb Baking powder
1 Egg, beaten
1/4 c Butter, (1/2 stick) melted
1/4 c Milk
1 Ear corn, husked and
-kernels, removed
Place the cornmeal in a large mixing bowl and pour the boiling water over
it, stirring well to combine. Add the flour, salt, baking powder, egg,
melted butter and milk. Beat the batter until it is mixed. Add the corn
kernels and stir until thoroughly mixed. Heat a griddle over medium high
heat. Brush the hot griddle with oil or butter. Spoon about 2 tablespoons
of batter for each pancake and cook until bubbles break on top of the
pancakes. Flip and cook a few minutes until the bottoms are golden. Spoon
Raspberry Jalapeno Topping over pancakes. Yield: 4 to 6 servings c.1996,
M.S. Milliken and S. Feniger, all rights reserved.
Yields
4 Servings
