Ingredients
-
1 1/3
-
2/3
-
2
-
4
-
1
-
2
-
1 1/3
-
1/4
-
-
-
-
-
-
-
Directions
Cornmeal Pancakes,I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we’ll make them with freshly ground cornmeal bought at local festivals. From The Best Of Country Cooking 2007,These are hands down my new favorite pancakes! The cornmeal gives them a great texture and they’re not overly sweet, which is always a plus for breakfast. I lived them!
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Steps
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1
Done
|
In a Large Bowl, Combine the Flour, Cornmeal, Sugar, Baking Powder and Salt. in Another Bowl, Whisk the Eggs, Milk and Oil; Stir Into Dry Ingredients Just Until Moistened. |
|
2
Done
|
Pour Batter by 1/4 Cupfuls Onto a Lightly Greased Hot Griddle. Turn When Bubbles Form on Top; Cook Until the Second Side Is Golden Brown. Serve With Syrup. Yield: 4 Servings. |
