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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we'll make them with freshly ground cornmeal bought at local festivals. From The Best Of Country Cooking 2007 Ingredients:
1 1/3 cups all-purpose flour |
2/3 cup cornmeal |
2 tablespoons sugar |
4 teaspoons baking powder |
1 teaspoon salt |
2 eggs |
1 1/3 cups milk |
1/4 cup canola oil |
pancake syrup |
Directions:
1. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened.
2. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with syrup. Yield: 4 servings.
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