Cinnamon Polenta Pancakes |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is the most delicious pancake I've had in a very long time. Light, fluffy, and flavorful. Recipe courtesy of Food and Wine December 2009. Ingredients:
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 |
1 pinch salt |
1 cup low-fat buttermilk |
2 large eggs, beaten |
1/4 cup olive oil |
1/4 cup water |
Directions:
1. In a bowl, whisk flour with the cornmeal, sugar, cinnamon, baking powder, baking soda, and salt.
2. In a bowl, whisk the buttermilk with the eggs, olive oil, and water.
3. Whisk the liquid ingredients into the dry ingredients, leaving small lumps.
4. Set a griddle or skillet over moderate high heat and spray it with vegetable spray.
5. When the pan is hot, spoon in 1/4 cup mounds of batter and spread to form 4 inch rounds.
6. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2 minutes.
7. Flip and cook until browned on the bottom, 1 to 2 minutes longer.
8. Serve the pancakes warm.
9. Serve with Berry compote.
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