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
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  • 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
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
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