Crispy on the outside, tender on the inside cornmeal pancakes.

Cornmeal Pancakes

2 cups boiling water
1 cup cornmeal
1 tablespoon granulated sugar
1 teaspoon salt
2 large eggs
3 tablespoons vegetable oil
1 cup all-purpose flour
1 tablespoon baking powder
1 cup milk

1. Pour boiling water over cornmeal. Add sugar and salt, mixing well. Let cool.
2. Stir in beaten eggs and oil.
3. In separate bowl mix flour and baking powder. Add to cornmeal mixture alternately with the milk. Beat until smooth.
4. Heat a lightly greased griddle or skillet over medium heat (375°F / 190°C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
5. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown.

Makes 4 servings.