Sunday, May 16, 2010

Cornmeal Pancakes

FOUND IT: On the lid of a container of Dannon Light & Fit Yogurt.

These pancakes were made by request, and will likely be requested again. They're light, fluffy and have a great flavor.


  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 3 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup raisins, plumped (I omitted this)
  • 1 1/2 cups Dannon Light & Fit Yogurt, Vanilla or Strawberry*
  • 2 large eggs
  • 1/4 cup canola oil
* - Normally I don't mention specific brands in my recipes, but in this case I think it might be important. The Light & Fit Yogurt has a more liquidy texture to it that probably helps here...the batter will be thick, so you'll need all the liquid you can get.

Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt, then stir in raisins (if using). In another bowl, whisk together the yogurt, eggs and oil. Combine the two, stirring until blended.

Heat a skilled or griddle to roughly medium heat, and grease lightly. Scoop pancake batter onto griddle in roughly 1/4 cup increments. Cook roughly 3 minutes on one side, then flip and cook a minute or so on the other.

I served them with maple syrup and fresh strawberries, you can serve them with whatever your heart desires.

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