Favourite Breakfast Cornmeal Pancakes
These have a great texture and are not as filling and heavy as ordinary pancakes.
Yield
4 servingsPrep
5 minCook
20 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
cornmeal
|
|
| 3 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
sugar
|
|
| ½ | cup |
water
boiling |
|
| ¼ | cup |
milk
|
|
| ¼ | cup |
corn oil
|
|
| 1 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
cornmeal
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
sugar
|
|
| 118 | ml |
water
boiling |
|
| 59 | ml |
milk
|
|
| 59 | ml |
corn oil
|
|
| 1 | each |
eggs
beaten |
|
Directions
Mix all ingredients in the order given. Do not grease the skillet.
Drop batter into the hot skillet a tablespoon at a time to make very small pancakes--3 or 4 to a small skillet, about silver dollar size.
They cook very fast since they are so thin, so by the time you pour the third or fourth spoonful of batter onto the skillet, the first one you poured should be ready to turn.
Top with fresh berries, powdered sugar or maple syrup if desired.
