Whisk together the cornmeal, boiling water and salt. Allow it to rest until just barely cool. Stir it periodically to speed along the process.

Whisk in the beaten egg.

Place a skillet over medium heat. Drizzle in a splash of the olive oil. Once it is hot, dollop in a couple tablespoons of batter. If it feels too thick, thin it slightly by whisking in cold water. I always sample the first pancake to make sure it has enough salt for my taste. Try it and adjust the water or salt as needed.

Continue to add a drizzle of olive oil and dollop in the pancakes until all of the pancakes have been seared and cooked.