11/4 cups milk
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
11/4 cups cornmeal
1/2 cup unbleached white flour
2 tablespoons butter or margarine
1 tablespoon maple syrup
1–2 tablespoons vegetable oil
Combine the milk, baking powder, baking soda, salt, eggs, cornmeal, flour, butter or margarine, and maple syrup in a blender or food processor and whirl for about 30 seconds, until well blended. You may need to stop the blender or processor and scrape the sides of the container with a rubber spatula to be sure no dry ingredients are sticking.
Heat about a tablespoon of oil in a large nonstick skillet. Pour the batter onto the skillet to make several pancakes about 4 inches in diameter. When the pancakes puff up and begin to form bubbles, flip them over and brown the other side. Remove them to a plate and keep them warm in a low oven while you cook the remaining batches. You may need to add a little oil to the skillet with subsequent batches. Serve hot.
PER 6.2 OZ (4–5 PANCAKES): 396 CALORIES, 11.1 G PROTEIN, 14.2 G FAT, 55 G CARBOHYDRATE, 997 MG SODIUM, 127 MG CHOLESTEROL.
VARIATIONS
• Stir 1 cup of cut corn and 1 teaspoon ground cumin into the batter.
• Stir 1 cup of fresh fruit into the blended batter.
NOTE: If you prefer to mix the batter with a whisk or electric mixer, melt the butter or margarine first.
TOTAL TIME
25 minutes
SERVINGS
4 to 6 (about twenty 4-inch pancakes)
MENU
There’s no finer side dish than Cornmeal Pancakes for savory beans or a stew.
Pancakes need not be limited to breakfast! These beautiful lacy crisp-edged crepes make a satisfying light dinner. Fill them with grated Monterey Jack cheese, roll them up, and serve them with salsa and slices of avocado. Or simply top them with sour cream, yogurt, applesauce, or maple syrup.