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
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.
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.