Cornmeal Pancakes
Cornmeal pancakes a delicious choice for breakfast. The use of cornmeal makes them a little bit crispy on the outside but still fluffy and soft in the inside.
Ingredients
- 2 cups ((500g) yogurt
- 2 eggs
- 1/2 cup (100g) sugar
- 4 tbsp (56g) vegetable oil
- grated zest of 1 lemon (optional)
- 1 tsp (5g) vanilla extract
- 2 tsp (8g) baking powder
- 2 cups (280g) cornmeal
- 1 ½ cups (190g) flour
Instructions
- Mix eggs with sugar, oil, lemon zest, yogurt, vanilla extract and baking powder. Stir in cornmeal and flour. If the batter seems too thin add a little more flour.
- Heat a large nonstick pan over medium heat. Sprinkle a teaspoon of vegetable oil. Take large tablespoons of batter and cook until some bubbles appear on the surface and the edges look brown. Flip with a spatula and cook until browned on the other side.
- These pancakes can be served with butter and honey or maple syrup . Another option is to serve them with jam or fresh fruits.
Nutrition
Serving: 1 pancakeCalories: 104kcalCarbohydrates: 17gProtein: 3gFat: 2.8gSaturated Fat: 0.7gCholesterol: 13mgSugar: 4g