Corn Meal Pancakes
1 cup yellow corn meal
1 tablespoon honey
1 teaspoon salt
1 cup boiling water
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon (optional)
1 large egg
1/2 cup evaporated milk
Maple syrup or applesauce
COMBINE corn meal, honey and salt in medium bowl. Slowly stir in boiling water. Cover; let stand for 10 minutes. Stir in flour, baking powder and cinnamon just until blended.
PREHEAT griddle or skillet. Lightly grease griddle or skillet.
COMBINE egg and evaporated milk in a small bowl; add to corn meal mixture. Spoon 1/3 cup batter for each pancake onto prepared griddle or skillet; cook for about 1 minute or until bubbles appear. Turn; continue to cook for 1 to 2 minutes or until golden. Repeat with remaining batter. Serve warm with maple syrup.
FOR CHEESE AND ONION CORN MEAL PANCAKES:
ADD Â½ cup (2 ounces) shredded cheddar or mozzarella cheese and Â¼ cup finely chopped onions to batter; stir just until blended. Proceed as above.