InspirationSlender Kitchen Polenta Berry Pancakes
I made ours without berries since we didn't have any and I'm not the hugest berry fan. I was glad because I had buttermilk in the freezer, that's something I highly recommend freezing if you have extras from making a recipe.
I used two full eggs because I hate using only part of an egg and then either needing to find a use for it or throwing it away.
- 3/4 cup polenta (corn meal)
- 3/4 cup flour
- 3/4 Tablespoon sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 3/4 cup buttermilk
- 2 eggs
- 3 Tablespoon Greek yogurt
- 1 Tablespoon vegetable oil
DirectionsMix the dry ingredients (polenta through salt) in a large bowl. In a separate bowl, blend the wet ingredients (buttermilk through oil). Add the dry to the wet and mix only until just combined.
Heat a griddle or large skillet over medium heat and spray with cooking spray or grease with butter if you're into that. Pour out 1/4 cup measurements of batter and cook until the bubbles stay open. Flip and finish cooking the other side.
|Pancake batter on the griddle.|
VerdictGritty and not very good.
Sonny D is normally a fan of pancakes, but he only had one or two bites of these. It was understandable, they were pretty gritty and just not enjoyable. Husband Jeff commented that the later pancakes were better, probably because the cornmeal had time to hydrate. The only good thing about how these turned out was since they weren't very good, I didn't eat much. Normally it's pretty easy to eat a lot of pancakes and not realize it.
We had some left over, so we'll see if they're better after being frozen. If they're not, they were bad enough that I wouldn't feel bad throwing them away. I would like to try this recipe again once I get fine-grain cornmeal because I've had cornmeal pancakes and thought they were great.