1 cup boiling water
3/4 cup Bob's Red Mill stone ground cornmeal
1 1/2 cup buttermilk or 1 cup sour milk
2 eggs
1 cup sifted all purpose or whole wheat pastry flour
1 tablespoon baking powder
1 tsp. salt
1/4 tsp. baking soda
1/4 cup melted butter or vegetable oil

In a mixing bowl, pour boiling water over cornmeal. Stir and allow to sit for 5 minutes, stirring once or twice.

Pour in milk. Add eggs, beating after each addition.

Whisk flour, baking powder and salt together. Stir into cornmeal mixture. Add oil.

Beat for 30 seconds or just stir to mix.

Pour batter onto a hot griddle or large skillet wiped lightly with butter or oil. Bake for 1 or 2 minutes per side; flip once.

Serve with melted butter and maple or brown sugar syrup.

Cooks Note: To sour milk, add 1 tsp. white vinegar to 1 cup milk.

Submitted by: CM