Cinnamon Polenta Pancakes

From Food & Wine

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.

• 1 1/4 cup(s) all-purpose flour
• 3/4 cup(s) cornmeal
• 1 tablespoon(s) sugar
• 1 teaspoon(s) cinnamon
• 1 teaspoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• Pinch of salt
• 1 cup(s) low-fat buttermilk
• 2 large eggs, beaten
• 1/4 cup(s) olive oil
• 1/4 cup(s) water
  

Directions

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.
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.