Food and Recipes

Cornmeal Griddle Cakes

IMG_5546
Cornmeal griddle cakes are probably our guests’ favorite pancake, and ours as well. They are light, tangy with yogurt, and with a nice crunch that the cornmeal provides.

For 4 servings:
1 cup flour
1/2 cup cornmeal (preferably stone ground)
3 TBS sugar
2 tsp baking powder
1 tsp baking soda
1/8 tsp salt

1 1/4 cup low fat yogurt
2 eggs
2 oz. unsalted butter, melted

Mix together dry ingredients.  Whisk together yogurt and eggs and add melted butter, then. stir into the flour mixture.

IMG_5295

Cook on medium-hot griddle. Start with a scant 1/4 cup of batter per pancake and experiment with size since they grow a bit as they cook.  Flip when top is bubbly and the bottom is nicely browned. Remove from griddle when 2nd side is browned. Serve with maple or blueberry syrup.

Leave a Reply