Savory Cornmeal Pancakes

This recipe was inspired by Marion Cunningham's Recipe for "Thin Yellow cornmeal pancakes" Yield: 24~2"pancakes

Ingredients:

1/2 cup cornmeal, yellow, stone ground fine

1/4 teaspoon smoked paprika

1 Tablespoon honey, local

1/2 teaspoon salt, Kosher

1 teaspoon baking soda

1/2 cup boiling water

1/2 cup flour

1/2 cup buttermilk, organic

1 egg, large, beaten

2 Tablespoons, onion, sweet, minced

3 Tablespoons, butter, unsalted, melted

Method:

1. Place cornmeal, smoked paprika, honey, salt and baking soda in a small bowl.  Add the boiling water.

2. Mix well with a whisk, this step hydrates the cornmeal, so it isn't too crunchy in the pancake.

3. Add the flour, buttermilk, egg and onion to the cornmeal mixture. Mix just until incorporated.

4. Add the melted butter and mix until incorporated.

5. Heat a griddle over medium high heat, spray with corn oil spray, wipe the griddle with a paper towel lightly to remove excess oil. Using a Tablespoon, add pancake batter to the griddle. When the pancakes from small air bubble son the top, flip them over. They will be golden brown. Allow them to cook for a minute on the flip side and remove to a serving platter.

6. These pancakes can be pre made and reheated in the microwave.