Categories: 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

1. 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.

2. In a large nonstick skillet or griddle, heat remaining 1T oil over medium heat.

3. 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.

4. Serve with Blueberry-Pomegranate Syrup

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