American Cornmeal Pancakes, with Stewed Apple

A wonderfully filling and satisfyingly delicious breakfast. Made with two eggs, two dessert spoonfuls of  cornmeal flour, milk (a third of a pint), half a teaspoonful of salt, and a little sugar, or alternatively a dessert spoonful of maple syrup.

Prepare the mixture in a glass bowl. Add the cornmeal, the milk, the salt, and the sugar, and stir together vigorous with a whisk, until the mixture is smooth. Decant the mixture into a measuring jug which has a lip for pouring. 

Heat a dessert spoonful of sunflower oil in a standard omellete pan. Don't let it burn, but let the oil get close to that temperature (check your cooker hood is working properly before you start just in case!). Add one third of the mixture to the pan evenly. Turn down the heat to the lowest setting. Allow to cook for two and a half to three minutes, and then turn or flip the pancake. Cook for another two to three minutes. Repeat the process for each of the other two thirds of the mixture, after turning up the heat again, and adding a little more cooking oil if necessary.

Served in this case with stewed apples. Normally I would prepare my own stewed apples, prepared with a little preserving or jam sugar (ordinary granulated will do just fine instead). In this case I had some commercially produced stewed apple in the fridge, and I used that, after allowing it some standing time to come close to room temperature.