From Food & Wine
Using polenta (cornmeal) 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.
- 1 1/4 cup(s) all-purpose flour
- 3/4 cup(s) cornmeal
- 1 tablespoon(s) sugar
- 1 teaspoon(s) cinnamon
- 1 teaspoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- Pinch of salt
- 1 cup(s) low-fat buttermilk
- 2 large eggs, beaten
- 1/4 cup(s) olive oil
- 1/4 cup(s) water
Directions
- 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.
Nutritional Information
(per serving)
(per serving)
| Calories | 416 |
| Total Fat | 18g |
| Saturated Fat | 3.3g |
| Cholesterol | -- |
| Sodium | -- |
| Total Carbohydrate | 54g |
| Dietary Fiber | 4g |
| Sugars | -- |
| Protein | -- |
| Calcium | -- |
Serves: 4 Edit
Total Time: 30 min
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