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Corn Meal Pancakes


1/2 cup all-purpose flour
1/2 cup corn meal
3 tsp baking powder
1/2 tsp salt
1 tablespoon sugar
1/2 cup boiling water
1/4 cup milk
1/4 cup corn oil
1 egg, beaten

Mix all ingredients in the order given. Do not grease the skillet. Drop batter into the hot skillet a tablespoon at a time to make very small pancakes--3 or 4 to a small skillet, about silver dollar size. They cook very fast since they are so thin, so by the time you pour the third or fourth spoonful of batter onto the skillet, the first one you poured should be ready to turn.

Makes 25-35 pancakes.

Top with sweetened strawberries or a little syrup. These have a great texture and are not as filling and heavy as ordinary pancakes.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.