Apple Cinnamon Cornmeal Pancakes
Everybody loves pancakes, especially when they're served with butter and drizzled with maple syrup. The cornmeal and apple pieces in these pancakes provide a slight crunch. The pancakes can be made slightly in advance and kept warm in the oven which makes them a great choice for brunch.
Makes 10 pancakes.
3/4 cup yellow cornmeal
3/4 cup flour
2 tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 tsp. vanilla
1 1/4 cups buttermilk
2 large eggs
3 tbsp. melted butter, slightly cooled
2 apples, peeled, seeded and cut into small chunks
In a large mixing bowl, combine all of the dry ingredients. Whisk to combine well. In a small bowl, combine all of the wet ingredients and whisk well. Pour the wet ingredients into the dry, whisking well until fully combined. Add apples and gently whisk just until combined.
Preheat oven to 250 degrees. Coat a large frying pan with 1 tbsp. vegetable oil. Heat pan over medium heat. Pour 1/4 cup of the pancake batter into the frying pan (about 2 pancakes will fit). Cook until the top begins to bubble slightly (about 1 to 1-1/2 minutes). Using a spatula, flip pancake and cook for about another minute. The pancakes will be golden brown on each side. Transfer to a baking sheet and heat in oven to keep pancakes warm. Repeat this process until all the batter has been used.
Per Serving: 153 calories, 22.7 grams carbohydrates (59%), 4.2 grams protein (11%), 5.1 grams fat (30%).
N/A for special diets. N/A for servings of fruits and vegetables