* Exported from MasterCook *
Pancakes, Cinnamon Polenta
Recipe By :Marisa May
Serving Size : 4 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Main Dish
Pancakes/Waffles Posted
Amount Measure Ingredient -- Preparation Method
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150 g all-purpose flour -- (1 1/4C)
150 grams cornmeal -- (3/4C) coarse
1 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup lowfat buttermilk
2 large eggs -- beaten
1/4 cup olive oil
1/4 cup water
The Good News Using polenta (cornmeal) in addition to white flour in
these pancakes makes them especially satisfying, as the ground whole
grain delivers lots of fiber and a good amount of protein.
Time: 30 MIN
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.
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.
Cal 416, Fat 18g, Carb 54g, Fiber 4g, Pro 11g
S(Internet address):
https://www.foodandwine.com/recipes/cinnamon-polenta-pancakes
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Per Serving (excluding unknown items): 469 Calories; 18g Fat (33.9%
calories from fat); 12g Protein; 65g Carbohydrate; 4g Dietary Fiber;
108mg Cholesterol; 446mg Sodium. Exchanges: 4 Grain(Starch); 1/2
Lean Meat; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 1114