Cornmeal Pancakes

Cornmeal Pancakes

Dry ingredients

• 1 cup flour
• 1/4 cup fine cornmeal
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt

Wet ingredients

• 1 TBS lemon juice
• 1 egg
• 1 cup milk
• 1 TBS sugar
• 3 TBS melted butter

Directions

1. Sift dry ingredients into a large bowl.
2. Mix wet ingredients in another bowl. Stir until sugar is dissolved.
3. Pour the wet ingredients into the dry ingredients and whisk 10 times. Don't overmix!
4. Cover the bowl with a kitchen towel and allow batter to rest for 30 minutes. This will allow the flour and cornmeal to absorb the liquid. Very important!
5. Heat a griddle to 350° or heat a large non-stick skillet on medium heat. Spray surface with cooking spray.
6. Using a 1/3 cup measuring cup, scoop the batter onto the cooking surface, making no more than 3 or 4 pancakes at a time. When the top begins to bubble and dry a bit (2-3 minutes), flip the pancakes over. Cook another couple of minutes until nicely browned.