Cornmeal Maple Pancakes

• 1 cup yellow cornmeal
• 1 teaspoon sea salt
• 3 tablespoons butter, melted
• 2 tablespoons maple syrup
• 1 cup boiling water
• 1/ 2 cup buttermilk (plain milk may be substituted)
• 1 egg
• 1/ 2 cup flour
• 2 teaspoons baking powder

Combine the cornmeal, salt, butter and maple syrup in a large bowl. Pour boiling water over top and whisk well. Cover tightly and let stand 15 minutes. Do not refrigerate.  Measure the milk into a measuring cup.  Add the egg and beat well with a fork until incorporated. Stir egg-milk mixture into the cornmeal batter.  Add flour and baking powder to the cornmeal mixture with a few swift strokes. Heat pancake pan over medium heat for 2 minutes. Spoon 2 tbsp of batter into each cavity of the pancake pan and cook about 2 minutes, until edges are lightly browned and center is bubbly. Flip pancakes and continue to cook for another minute. Serve immediately with real maple syrup or fruit preserves.