Cornmeal Pancakes

I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we'll make them with freshly ground cornmeal bought at local festivals. From The Best Of Country Cooking 2007

• Ready In: 25 mins
• Serves: 4
• Yields: 4

Ingredients

• 1 1⁄3 cups all-purpose flour
• 2⁄3 cup cornmeal
• 2  tablespoons sugar
• 4  teaspoons baking powder
• 1  teaspoon salt
• 2  eggs
• 1 1⁄3 cups milk
• 1⁄4 cup canola oil
•  pancake syrup

Directions

1. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened.
2. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with syrup. Yield: 4 servings.