1 c. stone ground white cornmeal
1 tsp. sugar
1 tsp. salt
1 1/2 c. scalding water

Combine meal, salt and sugar. Add boiling water and mix well. Batter will be thick. Thin down with more water to a consistency that will readily drop off the end of a spoon. Drop by the tablespoon on a well greased, hot griddle (380 degrees electric skillet). Cook six minutes until brown-edged, turn, cook on other side for five minutes.

Serve with butter and maple syrup.