Mix together the dry ingredients with the cold water to make a past. Add the boiling water and mix until smooth and runny. Let sit half an hour.

Heat a cast-iron griddle. Without adding any fat, ladle the mixture onto the griddle and let it run into small pancakes. Watch holes form all over the cakes and wait until the top of the cakes is completely dry. Do not flip. Flip and just “kiss” the pan with the other side.

Keep the cooked ployes warm in the oven while you fry the rest.

Serve hot with lots of butter and 100% pure Grade A Canadian Maple Syrup.

Bonus Recipe; Slice Canadian Bacon and grill in a cast iron skillet on both sides until the edges are brown. Sprinkle 1 tablespoon of brown sugar and ¼ cup maple syrup over the bacon. Turn the bacon over and let cook another 2-3 minutes until the bacon is coated with hot maple glaze.

Recipe adapted from Food Network's Laura Calder