1 cup yellow cornmeal, stone ground
1 teaspoon salt
1 cup boiling water
2 tablespoons butter, melted
1 egg
1 cup buttermilk
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
vegetable oil or bacon fat for frying

In a medium bowl, combine the cornmeal and salt.

Slowly stir in the boiling water, then the melted butter. Cover tightly and let stand for 10 minutes.

In a small bowl, beat the eggs slightly, then add the buttermilk. Stir this into the cornmeal mixture and blend.

In another small bowl or on wax paper, combine the flour, baking powder and baking soda and stir quickly into the cornmeal mixture.

Using about 2 tablespoons of batter for each pancake, fry over medium heat in a well-oiled skillet. (I use about 2 teaspoons of fat per batch.) When bubbles appear on the top of the pancake, turn and brown the other side. Transfer pancakes to a heated platter and keep in a warm oven while cooking the remaining batter. Serve with maple syrup or sorghum molasses.

Serving Size: 4