Cornmeal Pancakes with Citrus Syrup

Cornmeal Pancakes with Citrus Syrup

FROM: William





Cornmeal Pancakes make breakfast for dinner


1 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon sugar
1-1/2 teaspoons baking powder
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).

3. 3, 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.


Check Them Off Check each Item!
select item1 cup all-purpose flour
select item3/4 cup cornmeal
select item1 tablespoon sugar
select item1-1/2 teaspoons baking powder
select item2 slightly beaten eggs
select item1 cup milk
select item1 teaspoon cooking oil
select item2 teaspoons finely shredded orange peel or lemon peel
select item1 cup orange juice
select item2 tablespoons lemon juice
select item1/2 cup sugar

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