In a saucepan, combine the cornmeal, sugar, and salt.

Pour boiling water over the top, whisking constantly. Allow to cool after two minutes of stirring. Mix in the egg yolks.

Sift the flour and baking powder together and stir it into the batter. Pour in the milk and oil.

Fold in the egg whites after they have stiffened.

Griddle should be lightly oiled. For each pancake, ladle about a third of a cup of batter. Cook until one side is browned. Turn over and cook the other side. Continue until all of the batter has been used.

Serve with syrup, preserves, jams, or jellies if desired.