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Cinnamon Polenta Pancakes

Source: © Food & Wine Magazine
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Rating: 5   Reviews: 2 See Reviews
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Total Time:  30 Minutes
  4
Using polenta (cornmeal) in addition to white flour in these pancakes makes them especially satisfying, as the ground whole grain delivers lots of fiber and a good amount of protein.
RECIPE INGREDIENTS
11/4 cups all-purpose flour
3/4 cup cornmeal
1 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch of salt
1 cup low-fat buttermilk
2 large eggs beaten
1/4 cup olive oil
1/4 cup water

Tip: One Serving 416 cal, 54 gm carb, 18 gm fat, 3.3 gm sat fat, 11 gm protein, 4 gm fiber.
Cinnamon Polenta Pancakes Recipe at Cooking.com
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.




Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 02/03/2011
Part of These Recipe Collections Find Similar Recipes »
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Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Bettie, WA Reviewed: 09/21/2011
cinnamon polenta pancakes
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