Corny Polenta Breakfast Pancakes

Serves 8

COST: $0.34

Per 2 pancakes

Calories: 220

Fat: 5g

Carbohydrates: 37g

Protein: 5g

Fiber: 1g

Sugar: 7g

Sodium: 294mg

1 cup coarse yellow cornmeal

2 cups boiling water

11⁄4 cups flour

1⁄2 teaspoon table salt

21⁄2 tablespoons sugar

41⁄2 tablespoons baking powder

3⁄4 cup milk

2 eggs plus 1 egg white, beaten

5 ounces (11⁄4 sticks) melted butter

1 cup blueberries

2 tablespoons maple syrup

Make the polenta by whisking the cornmeal directly into the boiling water. It should quickly thicken to a paste. Transfer immediately to a platter or pan to cool.
Sift together flour, salt, sugar, and baking powder. In a separate bowl, whisk together milk, eggs, and melted butter. Whisk flour mixture into egg mixture, mixing only as much as is necessary to combine. Crumble the cooled polenta into the batter, breaking up large pieces between your fingers. Adjust consistency of the batter with additional milk, if necessary, to achieve the consistency of thick oatmeal.
Cook on a hot buttered griddle, cast-iron skillet, or nonstick pan, forming 3- or 4-inch pancakes, cooking thoroughly on both sides. Serve with pure maple syrup and 1 cup of fruit.