Cinnamon Polenta Pancakes

Breakfast-Brunch
Temps de cuisson: 30 minutes
Portions: 4


  1. 1 1/4 cup(s) all-purpose flour 3/4 cup(s) cornmeal 1 tablespoon(s) sugar 1 teaspoon(s) cinnamon 1 teaspoon(s) baking powder 1/2 teaspoon(s) baking soda pinch(s) of salt 1 cup(s) low-fat buttermilk 2 large eggs, beaten 1/4 cup(s) olive oil 1/4 cup(s) water
  2. 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.
  3. 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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