CORNMEAL PANCAKES

A booth, a cup of cinnamon coffee, and a stack of Cornmeal Pancakes with 100% genuine Vermont Maple Syrup- there are few more appetizing enticements for leaving bed on a chilly Fall morning. But, if you just can't muster up the will to leave the house, don't despair! Following is a recipe for Austin Grill brunch happiness- minus the booth. A delicious twist on a familiar favorite, Cornmeal Pancakes are practically success guaranteed. Just follow the recipe and reach a level of pancake perfection that Bisquick never dreamed of!

Ingredients:

• 1 cup cornmeal
• 1 and 1/2 cup boiling water
• 1 cup all-purpose flour
• 1 Tsp butter, melted
• 1 egg
• 1 tsp sugar
• 1/2 tsp salt
• 1 Tsp baking powder
• milk

1. Stir boiling water into cornmeal to form a paste.

2. Wisk in egg and melted butter.

3. Add flour, sugar, salt and baking powder.

4. Stir in milk to achieve a consistency which will spread on the griddle without running.

5. Enjoy!

P.S. We'll even tell you how to make the cinnamon coffee- just sprinkle a dash of cinnamon over the coffee grounds in your brewing basket and presto! You may as well be sipping a cup from Las Manitas, the Austin landmark where we first discovered this treat.