February 16, 2012

Cinnamon Polenta Pancakes

Delicious! The cornmeal adds a nice crunchiness and gives them a slightly nutty taste. They are full bodied pancakes - not flat or chewy. I topped a few with blueberries and toasted sliced almonds just to mix things up and add some additional nutrition.  Super quick to whip up and a nice change from your standard buttermilk pancake. Recipe by Marisa May with Food & Wine Magazine. 

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 (see note)
2 large eggs, beaten
1/4 cup olive oil
1/4 cup water

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 on the batter by the 1/4-cup. 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. 

Note- if you don't have buttermilk on hand you can mix 1 cup milk with 1 TBS lemon juice or vinegar; let it stand a few minutes before mixing it into the batter. You can also use plain yogurt cup for cup, but I prefer the milk mixture.

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