Cinnamon Polenta Pancakes
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
5
minutesI love this recipe. I am a big fan and have subscribed for years to Food and Wine as well as Gourmet and Bon Appetit. This comes from 12 years ago and my kids love it. I must say I love these. They are not sweet and are delicious the next day as toast. They are also good make savory by omitting the Cinnamon and using a savory spice.
Ingredients
1 1/4 cups all purpose flour
3/4 cup cornmeal
1 Tablespoon sugar
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
- in 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 until just mixed.
- Set a griddle or a pan, using butter or spray, pour about 1/4 cup batter on the hot surface. Cook about 2 minutes per side. Serve with hot syrup or powdered sugar.
