Lemon Cornmeal Pancakes
(from mayflowerkids’s recipe box)
Source: Paula Deen Quick & easy Meal
Serves 9 peopleCategories: breakfast, brunch, pancakes, quick
Ingredients
- 1 1/2 c self-rising flour
- 1/4 c conrmeal
- 3 T sugar
- 1/8 t salt
- 1 1/3 c milk
- 1 large egg, lightly beaten
- 3 T vegetable oil, divided
- 2 t lemon zest
- Blueberry-Pomegranate Syrup*
Directions
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In a large bowl, comnbine flour, cornmeal, sugar, and salt. Make a well in the center; add milk, egg, 2 T oil, and zest. Stir just until combined.
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In a large nonstick skillet or griddle, heat remaining 1T oil over medium heat.
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Spoon 1/4 c batter for each pancake. Cook 2 to 3 minutes or until tops of covered with bubbles and edges look dry. Turn pancakes and cook 2 minutes or until golden.
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Serve with Blueberry-Pomegranate Syrup