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Cinnamon Polenta Pancakes

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1 serving = 416 cal, 54 g carb, 3.3 g sat fat, 11 g protein, 4 g fiber

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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

Details

Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

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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