Ingredients:
1 1/4 cups All-Purpose Flour3/4 cup Cornmeal
1 Tbsp Sugar
1 tsp Cinnamon
1 tsp Baking Powder
1/2 tsp Baking Soda
Pinch of Salt
1 cup Low-Fat Buttermilk
2 large eggs, beaten
1/4 cup Olive Oil
1/4 cup Water
Directions:
In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda and salt. In a separate bowl, whisk the buttermilk with the eggs, olive oil and water. Whisk the liquid ingredients into the dry ingredients, leaving small lumps.
Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray. When the pan is hot, spoon into 1/4 cup mounds of batter and spread to form 4-inch rounds. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, approx. 2 minutes. Flip and cook until browned on the bottom, 1 to 2 minutes longer. Serve the pancakes warm with a berry compote. *Great with real Vermont Maple Syrup too!
Source: Food & Wine
Servings: 4
Posts
I have a strong suspicion that Maddy and I will be eating these for dinner one night this week.
ReplyDeleteThey are so delicious! Tom and I thought we'd try them once to see if they were worth it. It's great if you want a change from the typical box pancake mix. The polenta (cornmeal) has your whole grains and is a great source of fiber and protein too!
ReplyDeleteWe covered them in cottage cheese and strawberries. I was wondering how they would taste as waffles.
ReplyDeleteyes indeed, a nice change of pace. I ran out of fine-grain cornmeal and used medium-grain cornmeal instead. If you like a lot of texture that's not a bad substitute, but I think pancakes don't cook long enough to soften the coarser grain.
ReplyDeleteI could not taste any cinnamon. maybe mine is old. will try doubling next time.
lis, i bet cottage cheese goes smashingly with theese.