From Bob's Red Mill Coarse Grind Cornmeal

• 1 cup boiling water
• 3/4 cup coarse stone ground cornmeal
• 1 1/4 cups buttermilk or sour milk*
• 2 eggs
• 1 cup sifted unbleached white or whole wheat pastry flour
• 1 Tbsp baking powder
• 1 tsp salt
• 1/4 tsp baking soda
• 1/4 cup oil

1. Pour water over cornmeal, stir until thick.
2. Add milk; beat in eggs.
3. Sift flour, baking powder, salt, and baking soda. Add to cornmeal mixture. Stir in oil.
4. Bake on hot ungreased griddle. Makes 14 pancakes.

* To make fresh milk sour, add about one tablespoon of vinegar per cup of milk.