Ingredients
1 ¼ cup all-purpose flour
¾ cup cornmeal
1 Tbsp sugar
1 tsp cinnamon
1 tsp baking powder
½ tsp baking soda
pinch of salt
1 cup low-fat buttermilk
2 large egg, beaten
¼ cup olive oil
¼ cup water
¾ cup cornmeal
1 Tbsp sugar
1 tsp cinnamon
1 tsp baking powder
½ tsp baking soda
pinch of salt
1 cup low-fat buttermilk
2 large egg, beaten
¼ cup olive oil
¼ 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.
