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“This is the most delicious pancake I've had in a very long time. Light, fluffy, and flavorful. Recipe courtesy of Food and Wine December 2009.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, whisk flour with the cornmeal, sugar, cinnamon, baking powder, baking soda, and salt.
  2. In a bowl, whisk the buttermilk with the eggs, olive oil, and water.
  3. Whisk the liquid ingredients into the dry ingredients, leaving small lumps.
  4. Set a griddle or skillet over moderate high heat and spray it with vegetable spray.
  5. When the pan is hot, spoon in 1/4 cup mounds of batter and spread to form 4 inch rounds.
  6. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2 minutes.
  7. Flip and cook until browned on the bottom, 1 to 2 minutes longer.
  8. Serve the pancakes warm.
  9. Serve with Berry compote.

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