Cornmeal Pancakes With Honey and Black Pepper
- In a heat-safe bowl, combine cornmeal, honey and boiling water. Cover and let stand 10 minutes.
- Whisk together flour, baking soda and salt. Separately, beat together milk and egg. When cornmeal is ready, stir together flour mixture with egg mixture. Fold in softened cornmeal and desired amount of corn kernels.
- Heat griddle or large skillet over medium heat. Melt 1/2 tbsp butter. Make small (3 tbsp) pancakes, leaving room for spreading. When bubbles appear and pop on surface, flip pancakes and cook until underside is lightly browned. Repeat until batter is all cooked. Serve drizzled with honey and sprinkled with black pepper and coarse salt.