Johnny Cakes (Gluten and Dairy-free Pancakes)

by Dorothea Brandt Malloy

Ingredients:
1 3/4 cups course grind cornmeal (I use Bob's Red Mill)
1 1/2 cups almond milk (or skim milk, if not making it dairy-free)
1 beaten egg
1 tsp raw honey
1 TB oil
1/2 tsp salt

Directions:
1.  Whisk all all ingredients in a mixing bowl.
2.  Heat skillet to medium and add a little oil or use cooking spray.  Pan is ready when a drop of water dances on the surface of the skillet.
3.  Drop 1/4 cup batter onto hot skillet and cook each to a golden brown, turning when bubbles form on top.  Turn heat down a little if they are browning too fast.
3.  Serve with butter and maple syrup or honey, as for pancakes.