Cornmeal Pancakes with Citrus Syrup

A little cornmeal adds an almost imperceptible crunch to these breakfast or brunch treats topped with orange syrup.

Cornmeal Pancakes with Citrus Syrup
2  pancakes
3/4 cup syrup
20 mins
Shop Kitchen ▾
  • 1 cup all-purpose flour
  • 3/4 cup cornmeal
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 slightly beaten eggs
  • 1 cup milk
  • 1 teaspoon cooking oil
  • Nonstick spray coating
  • 2 teaspoons finely shredded orange peel or lemon peel
  • 1 cup orange juice
  • 2 tablespoons lemon juice
  • 1/2 cup sugar
Related Video
How to Make the Perfect Buttermilk Pancakes

This weekend breakfast staple is so easy to learn how to make. This recipe will make your buttermilk pancakes perfect and fluffy every time.

In a medium mixing bowl stir together flour, cornmeal, sugar, baking powder, and salt. In a small mixing bowl combine eggs, milk, and oil. Add all at once to flour mixture and stir just until blended but still slightly lumpy.
Spray a griddle with nonstick spray coating. Preheat griddle over medium heat. For each pancake pour about 1/4 cup batter onto hot griddle. Cook over medium heat until pancakes are golden brown (1 to 2 minutes per side). Turn the pancakes to second sides when they have bubbly surfaces and slightly dry edges. Makes 5 servings (2 pancakes each).
Citrus Syrup:
In a medium saucepan combine the orange peel or lemon peel, orange juice, lemon juice, and sugar. Bring to boiling over medium-high heat, stirring occasionally. Reduce heat and simmer, uncovered, about 15 minutes or until reduced to 3/4 cup, stirring occasionally. Serve warm or cool. Cover and refrigerate remaining syrup for up to 1 week. Makes 3/4 cup.

nutrition information

Per Serving: cal. (kcal) 254, Fat, total (g) 4, chol. (mg) 111, carb. (g) 45, pro. (g) 8, sodium (mg) 261, Percent Daily Values are based on a 2,000 calorie diet
Back to Top