Title: Johnnycakes Topped with Peaches
Categories: Pancake Breakfast
Yield: 4 Servings

AMERICAN MEASUREMENTS
1	c	Cornmeal; white or yellow
1	ts	Salt
2	tb	Corn syrup
1	c	Boiling water
1/2	c	Sifted all purpose flour
1	ts	Baking powder
1		Egg; lightly beaten
1/2	c	Milk
2	tb	Melted butter or margarine
		Butter for griddle/serving
2	pk	Frozen sliced peaches; thaw OR-
1	lg	Can sliced peaches; drained

In a large bowl, mix together cornmeal, salt and syrup. Stir in boiling water, let stand 10 minutes. Sift flour and baking powder together. Add milk to egg and melted butter. Pour egg mixture into cornmeal mixture, add flour and baking powder. Mix thoroughly.

Grease griddle and heat over medium heat. Make 4-inch pancakes, browning them on both sides. Keep warm in slow oven. Serve 4 pancakes per person with peaches and butter. Serves 4

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