Cornmeal Pancakes
Country
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I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we'll make them with freshly ground cornmeal bought at local festivals.
SERVINGS: 4
CATEGORY: Breakfast/Brunch
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1-1/3 cups all-purpose flour
- 2/3 cup cornmeal
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1-1/3 cups milk
- 1/4 cup vegetable oil
- Pancake syrup
Directions:
In a bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with syrup. Yield: 4 servings.