Lemon Cornmeal Pancakes

Makes about 10 pancakes(6-inches in diameter)


1 ½ cups unbleached flour
½ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon of baking soda
3 Tablespoon sugar
¼ cup yellow cornmeal
1 cup milk
2 eggs
½ cup sour cream
¼ teaspoon lemon zest or lemon extract
1 Tablespoon vanilla extract
Unsalted butter for skillet


Heat skillet on medium-high. Sift all dry ingredients in separate bowl. Set aside. Whisk the eggs, milk, vanilla extract, lemon zest or extract in another bowl. Pour the egg mixture into the dry mixture and mix well until the batter is smooth and creamy. Place about a 1/4 teaspoon or less of butter for ever pancake. Cook for about 2 minutes or until bubbles form and then flip the pancake so that you have a nice golden brown on the underside of the pancake. Cook for about another minute and serve with maple syrup.

Note:You can substitute whole wheat flour for white flour or do 1/2 white and 1/2 wheat for a milder flavor.



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