Corny Polenta Breakfast Pancakes
Per 2 pancakes
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.