Directions

1. 1

   Wash your hands thoroughly with soap and warm water before beginning.

2. 2

   In a large mixing bowl, combine cornmeal, baking powder, baking soda, salt, and sugar. Stir until evenly distributed.

3. 3

   Cut the butter into small pieces and add to the cornmeal mixture, stirring to incorporate.

4. 4

   In a separate pot, bring water to a rolling boil, then carefully pour the hot water into the cornmeal mixture.

5. 5

   Beat the mixture vigorously until well combined and smooth in texture.

6. 6

   In a small bowl, whisk together the evaporated milk and vinegar and let sit for 1 minute to slightly curdle.

7. 7

   Stir the milk and vinegar mixture into the cornmeal batter.

8. 8

   Beat the batter thoroughly until completely mixed and uniform.

9. 9

   Crack the egg into the batter and beat until fully incorporated.

10. 10

    Heat a griddle or large frying pan over medium heat until it reaches 380°F (or until a droplet of water dances and evaporates immediately across the surface). Lightly grease the hot surface with butter or oil.

11. 11

    Using a 1/4 cup measure (approximately 3 tablespoons), pour batter onto the hot griddle, spacing pancakes so they do not touch.

12. 12

    As the batter sits in the pan, stir it occasionally from the bottom to keep the cornmeal evenly distributed.

13. 13

    Cook the pancakes until the top surface is covered with bubbles and the bottom is golden brown, approximately 2-3 minutes.

14. 14

    Using a spatula, loosen the edges of each pancake all the way around, then flip carefully.

15. 15

    Cook the second side until golden brown, approximately 1-2 minutes more. Transfer cooked pancakes to a warm plate and serve immediately.