4 tbsp. cornmeal
1/4 tsp. salt
2 c. milk
2 eggs, well beaten

Sift together cornmeal and salt. Add to 2 cups milk in saucepan. Cook over gentle heat for 5 minutes, stirring constantly. Let the mixture cool, then add 2 well beaten eggs. Mix well and drop by the spoonful in very hot, well greased skillet. Bake on one side until each cake is full of bubbles. Turn gently just once. These cakes are so delicate they should not be stacked. Serve with butter and maple syrup or honey.