Cornmeal Pancakes

All I can really say about these are that they are quite tasty, but really not spectacular enough to make a repeat appearance in my kitchen.  Because Ryan loves Bisquick.  And pancakes aren't my favorite breakfast food in the world.

Having said all of this - this is a great, gluten-free alternative to a breakfast classic. 

Cornmeal Pancakes
adapted from The New York Times

1 1/2 cups fine or medium cornmeal
1 teaspoon salt
1/4 cup milk, or more as needed
1 T. vegetable or olive oil, plus more for frying (**It will not surprise anyone that I used ... you guessed it - bacon grease.  I really need to break this habit.)
1 teaspoon vanilla extract
Blueberries - optional (for me!)
Maple syrup and butter, for serving.

1. Heat the oven to 200 degrees. Combine the cornmeal, salt and 1 1/2 cups boiling water in a bowl and let it sit until the cornmeal absorbs the water and softens, 5 to 10 minutes.
2. Stir in the milk, a little at a time, until the batter is spreadable but still thick. Stir in oil and the vanilla.
3. Put a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of oil and let it become hot. Spoon out the batter, making any size pancakes you like. Cook until bubbles form on the top and burst and the underside is golden brown, 3 to 5 minutes; turn and cook on the other side until golden.  (If you're going to add blueberries, do it after you've put the batter on the griddle.) Serve.

Yield: 4 servings (or two hungry Mahannahs.)