Cornmeal Pancakes

In a medium bowl, mix together the cornmeal, salt and sugar.

Stir in the boiling water until all of the ingredients are wet.

Cover, and let stand for a few minutes.

In a measuring cup, combine the milk, egg and melted butter.

Stir the milk mixture into the cornmeal mixture.

Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk.

Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter (I like to use a combo of butter and oil).

Use about 1/4 cup of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden.