Using polenta 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.
Ingredients
- 11/4 cup all-purpose flour
- 3/4 cup cornmeal
- 1 tbsp sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1 cup low-fat buttermilk
- 2 large egg, beaten
- 1/4 cup olive oil
- 1/4 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.
