Cornmeal Pancakes
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
|
PREP |
10 min. |
COOK
|
20 min.
|
TOTAL
|
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 canola oil
- Pancake syrup
DIRECTIONS
In a large 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.