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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Though the Arizona Inn in Tucson, Arizona, serves these thin, slightly crunchy pancakes with butter and prickly pear syrup, they taste great with regular maple syrup too. Ingredients:
1 cup blue or yellow cornmeal |
1 cup all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 1/2 cups milk |
2 large eggs, beaten to blend |
6 tablespoons butter or margarine, melted |
salad oil |
Directions:
1. In a bowl, mix cornmeal, flour, baking powder, and salt. Whisk in milk and eggs until blended, then whisk in butter.
2. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
3. Serve pancakes as cooked or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.
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