Cinnamon Polenta Pancakes

Cinnamon Polenta Pancakes

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  • Prep Time


  • Total Time


  • Servings



  • U.S. Metric Conversion chart

  • cup(s) all-purpose flour

  • ¾

    cup(s) cornmeal

  • 1

    tablespoon(s) sugar

  • 1

    teaspoon(s) cinnamon

  • 1

    teaspoon(s) baking powder

  • ½

    teaspoon(s) baking soda

  • Pinch of salt

  • 1

    cup(s) low-fat buttermilk

  • 2

    large eggs, beaten

  • ¼

    cup(s) olive oil

  • ¼

    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.


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