Cinnamon Polenta Pancakes

1 serving = 416 cal, 54 g carb, 3.3 g sat fat, 11 g protein, 4 g fiber
Cinnamon Polenta Pancakes
Adapted from foodandwine.com
Cinnamon Polenta Pancakes

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Adapted from foodandwine.com

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

  • Pinch of 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 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. 2) 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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