INGREDIENTS

Yield:10 pancakes
 ½cup cornmeal
 1tablespoon sugar
 ½teaspoon salt
 1cup boiling water
 2eggs, separated
 1cup flour
 1tablespoon baking powder
 1cup milk
 ¼cup peanut, vegetable or corn oil
PREPARATION

1. Step 1
Combine the cornmeal, sugar and salt in a saucepan.

2. Step 2
Pour boiling water over, stirring constantly with a whisk. Cook,
stirring, about two minutes and let cool. Add the egg yolks.
3. Step 3
Sift together the flour and baking powder and stir it into the
batter. Add the milk and oil.

4. Step 4
Beat the egg whites until stiff and fold them in.
5. Step 5
Lightly oil a griddle. Ladle about a third of a cup of the batter for
each pancake. Cook until browned on one side. Turn and cook
on the other side. Continue until all the batter is used.

6. Step 6
Serve with syrup, preserves, jams or jellies.