Cinnamon Polenta Pancakes
By tomato
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Ingredients
- U.S. Metric Conversion chart
- 1 1/4 cup(s) all-purpose flour
- 3/4 cup(s) cornmeal
- 1 tablespoon(s) sugar
- 1 teaspoon(s) cinnamon
- 1 teaspoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- Pinch of salt
- 1 cup(s) low-fat buttermilk
- 2 large eggs, beaten
- 1/4 cup(s) olive oil
- 1/4 cup(s) water
Details
Preparation
Step 1
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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