• 1-1/2 cups cornmeal, stone-ground if you can get it
• 1 tsp. baking soda
• 1-1/2 cups buttermilk
• 1 large egg, or 2 egg whites
• salt

Combine all the ingredients (preferably in a pitcher or a bowl with a spout) and stir until the batter is fairly smooth and as thick as very heavy cream. Allow the batter to stand for at least 15 minutes. Heat a nonstick griddle until a drop of water skates across. Then, if you're not entirely confident in its nonstick properties, brush on a little oil.

Dot the griddle with the batter. The cakes are best if they are very thin and no more than 2 inches-3 inches in diameter. They take longer to cook than other pancakes; don't turn them until the edges look quite dry and the entire top seems solid. Serve with honey, maple syrup, fruit - whatever you like. These make excellent finger food. Just dip them in your sweetener. I've also enjoyed leftovers as savory snacks with salsa. But we rarely have leftovers.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 167, fat 2.2g, 12% calories from fat, cholesterol 49mg, protein 6.3g, carbohydrates 29.9g, fiber 2.6g, sugar 3.1g, sodium 156mg, diet points 3.5.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.0, Fruit: 0.0, Bread: 1.6, Lean meat: 0.2, Fat: 0.1, Sugar: 0.0, Very lean meat protein: 0.0

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