Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Quentin Bacon

How to Make It

Step 1    

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.

Step 2    

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.

Chef's Notes

One Serving 416 cal, 54 gm carb, 18 gm fat, 3.3 gm sat fat, 11 gm protein, 4 gm fiber.

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