Food & Wine


13
3
What's This?
Serving size 4
Prep Time
Total Time

Using polenta in addition to white flour in these pancakes makes them especially satisfying, as the ground whole grain delivers lots of fiber and a good amount of protein.

Ingredients

1 ¼ cup all-purpose flour¾ cup cornmeal1 Tbsp sugar1 tsp cinnamon1 tsp baking powder½ tsp baking soda pinch of salt1 cup low-fat buttermilk2 large egg, beaten¼ cup olive oil¼ cup water

Directions

1. In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda and salt. In a bowl, whisk the buttermilk with the eggs, olive oil and water. Whisk the liquid ingredients into the dry ingredients, leaving small lumps.

2. Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray. When the pan is hot, spoon in 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, 2 minutes. Flip and cook until browned on the bottom, 1 to 2 minutes longer. Serve the pancakes warm.

More From Kitchen Daily:

Apple Cupcakes with Cinnamon-Marshmallow Frosting Apple Cupcakes with Cinnamon-Marshmallow Frosting
Apple Cupcakes with Cinnamon-Marshmallow Frosting
Grilled Leeks with Shishito Romesco Grilled Leeks with Shishito Romesco
Grilled Leeks with Shishito Romesco
Grilled Potato Salad with Scallion Vinaigrette Grilled Potato Salad with Scallion Vinaigrette
Grilled Potato Salad with Scallion Vinaigrette

Tags: Brunch, Pancake, Healthy, Vegetarian, Grain, Egg, Dairy, American, Quick, 30 Minute, Mother's Day, Father's Day

Terms of Service | Privacy Policy Corporate Site | Advertise With Us