Cornmeal Pancakes or Waffles

INGREDIENTS:

1 1/2 cups cornmeal
3/4 cups all purpose flour
1 tsp baking power
3/4 tsp baking soda
1 cup hot water
1/8 cup brown sugar
1 egg beaten
1 cup buttermilk

DIRECTIONS:

Place 1/2 cup of the cornmeal in a large mixing bowl, add the hot water, stir to
combine, and set aside to cool for 5-10 minutes.

In a small mixing bowl combine the remaining cornmeal (1 cup), the flour, baking
powder, and baking soda, and mix well.

Add the brown sugar, egg, and buttermilk to the cooled water-cornmeal mixture
and stir thoroughly. Mix in the cornmeal-flour mixture and stir until smooth.

Pancakes:  ladle about 1/4 - 1/2 cup of the mixture into a heated (medium heat),
oiled frying pan, cook until bubbles form on the top and the bottom is light
brown, flip, and cook until light brown on the other side.

Waffles: ladle 1/4 - 1/2 cup of the mixture into a heated waffle iron coated
with Pam, close the lid, and cook at medium setting until done.

Serve with warm maple syrup.  Makes about 2-3 servings.

(This is based on a dish called Rick's Cornmeal Pancakes, supposedly served at
Cafe Bernardo in Sacramento, Ca.)