Cinnamon Polenta Pancakes

Caregory : Breakfast Recipes

Using cornmeal in addition to white flour in these pancakes makes them especially satisfying. They're wonderful served warm with fresh berry compote.


    • 1 1/4 cups all-purpose flour

    • 3/4 cup cornmeal

    • 1 tablespoon sugar

    • 1 teaspoon cinnamon

    • 1 teaspoon baking powder

    • 1/2 teaspoon baking soda

    • Pinch of salt

    • 1 cup low-fat buttermilk

    • 2 large eggs, beaten

    • 1/4 cup olive oil

    • 1/4 cup water


    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.