The last few months I’ve had a pretty great schedule at work and I’ve gotten spoiled. Unfortunately all good things must come to an end….womp, womp, womp. I hate working nights and weekends. I’ve never been a night owl and no matter how dark the room is, etc I just can’t sleep during the day. So, I just become this walking zombie craving carbs ;). Pancakes are one of my favorite ways to satisfy my carb cravings! If you’ve never tried adding cornmeal to your pancakes, don’t be scared. I love the texture the cornmeal adds and the flavor is quite delicious. These pancakes would be the perfect way to kick off the weekend =). Enjoy!
Cornmeal Buttermilk Pancakes
3/4 cup white whole wheat flour
3/4 cup yellow cornmeal
2 tbsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-1/4 cups low-fat (or fat-free) buttermilk
2 large eggs
1 tsp vanilla
1. Whisk first 6 ingredients into large bowl. Whisk buttermilk, eggs and vanilla in medium bowl to blend. Add buttermilk mixture to dry ingredients and whisk until blended and smooth.
2. Heat non-stick skillet or griddle over medium heat. Working in batches, pour batter (using 3 tbsp scoop) into skillet for each pancake. Cook until bottoms are golden, about a minute. Turn pancakes and cook until second sides are golden, about another minute. Makes about 12 pancakes.
*adapted from Bon Appetit
