Parmesan-Cornmeal Pancakes
These savory hotcakes have the crunch of cornmeal and the nutty flavor of Parmesan. Great for breakfast or brunch, but try them at dinner with a topping of sour cream and herbs.
Ingredients
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1 cup all-purpose flour
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3/4 cup yellow cornmeal
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1/3 cup grated Parmesan
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1 Tbsp. sugar (optional)
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1 tsp. baking soda
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1/2 tsp. salt
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1-3/4 cups buttermilk
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2 eggs, lightly beaten
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2 Tbsp. cooking oil
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1/3 cup finely chopped green onion
Directions
1
In a bowl combine flour and other dry ingredients. In second bowl combine remaining ingredients. Stir buttermilk mixture into flour mixture until slightly lumpy.
2
Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Makes about 16 pancakes.
Nutrition Facts
Calories 92, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 29 mg, Sodium 216 mg, Carbohydrate 12 g, Total Sugar 1 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 6%, Iron 4%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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