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Cornmeal Pancakes

From everybody likes sandwiches blog

Cornmeal pancakes both lightened and thickened up by yogurt. I added blueberries and substitute olive oil for the butter to both save the time of melting it, and to get some of the nutritional benefit of the olive oil.

Ingredients:

1 cup cornmeal

1/4 cup flour

1 tsp baking powder

1/2 tsp salt

1 tbsp sugar

1 large egg

1 1/3 cups yogurt

3/4 cup water or milk

2 tbsp melted butter

Directions:

1. Mix the dry ingredients - cornmeal, flour, baking powder, salt, and sugar - together in a small bowl. In a larger bowl mix together the egg, yogurt, water or milk, and butter.

2. Once the wet ingredients are well mixed, add the dry ingredients and whisk together. Prepare pancakes as usual.

3. Top finished pancakes with maple syrup, jam, or whatever you like.

Notes:

I use polenta where it calls for cornmeal, brown sugar where it calls for sugar, skim milk, and substitute olive oil for the melted butter.

Categories:

Meal Breakfast