Cornmeal Pancakes 4

By Bostoncook

Moosewood Restaurant Cooks at Home

Ingredients

• 1 1/4 cups skim milk
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup egg substitute
• 1 1/4 cups cornmeal
• 1/2 cup flour
• 2 tablespoons butter
• 1 tablespoon maple syrup

Preparation

Step 1

1. Combine all ingredients in food processor or blender. Whirl 30 seconds, or until well-blended.

2. Cook on skillet. Flip when pancakes puff up and begin to form bubbles.

Notes: Variations: Add 1 cup corn and 1 tsp cumin to batter.

These were good. Tasted just like cornbread. They were dense, and not at all fluffy, so I wouldn't probably make them to serve with syrup again. But they'd be great with refried beans, etc. on top. We added blueberries to some for Macy and she liked them. For pancakes I like the fluffy versions better. Certainly VERY easy.