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Ingredients
| all-purpose flour (unsifted): 1 1/4 cups |
| cornmeal: 3/4 cup |
| granulated sugar: 1 Tbl |
| ground cinnamon: 1 tsp |
| baking powder: 1 tsp |
| baking soda: 1/2 tsp |
| salt: 1 dash |
| low fat buttermilk: 1 cup |
| eggs: 2 (large//beaten) |
| olive oil: 1/4 cup |
| water: 1/4 cup |
Cinnamon Polenta Pancakes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- In a bowl, whisk 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 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.
- Serve with Berry compote.