Friday, May 25, 2012

Lemon Cornmeal Pancakes


If you enjoy the crunchy, nutty texture of cornmeal, then these pancakes are your new best friend. My husband has quite a love for cornmeal, so I wasn't even hesitant to try this recipe found on Tasty Kitchen. These are some of the simplest homemade pancakes to throw together and they cook up beautifully. Top with your favorite fruits or just lather with butter and syrup. Perfect for breakfast, lunch, or dinner!

Lemon Cornmeal Pancakes
recipe adapted from Tasty Kitchen
Serves 4

3 large eggs
1 cup buttermilk*
2 Tbsp canola oil
1/2 cup flour
2 Tbsp sugar
1 cup yellow cornmeal
Zest of 1 whole lemon (or 1 Tbsp lemon juice)
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Butter, for cooking

*to substitute for buttermilk, add 1 Tbsp lemon juice to equal one cup milk. Let sit for 5 minutes and stir. 

In a large bowl, beat the eggs Add the buttermilk and oil and beat until well blended.

In separate bowl, whisk together flour, sugar, cornmeal, lemon zest, baking powder, baking soda and salt. Gently add in dry ingredients to the wet ingredients and stir until just combined. 

Melt butter on a hot skillet then cook pancakes until a few bubbles pop on the surface, about 1 minute per side. Be careful—they brown quickly!


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