These were a nice break from ordinary buttermilk pancakes. The cinnamon gives it a nice flavor while the cornmeal provides a hearty texture. Served with hot maple syrup they are delicious! I also suggest sliced fruit that pair well with the cinnamon and maple flavors – apples, oranges, and pears.
- 1 and 1/4 cups all-purpose flour
- 3/4 cup cornmeal
- 1 tbsp. sugar
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- Pinch of salt
- 1 cup low-fat buttermilk
- 2 large eggs, beaten
- 1/4 cup olive oil
- Optional: maple syrup, sliced fruit (oranges, apples, pears)
- In a large bowl, whisk the flour, cornmeal, sugar, cinnamon, baking powder, baking soda & salt.
- In a small bowl, whisk the buttermilk, eggs, olive oil and water.
- Whisk the wet ingredients into the dry ingredients, leaving small lumps.
- Set a griddle or skillet over high heat and spray with vegetable oil spray. When hot, spoon 1/4 cup mounds of batter and spread to form rounded pancakes. Cook until the bottoms are browned and bubbles appear on the surface, about 2 minutes. Flip and cook until browned on the bottom, another 1-2 minutes. Serve with warm syrup and sliced fruit.
Serves: makes about 10 pancakes
Recipe source: Food & Wine
Time: 30 minutes