Ingredients
1 1/4 c. all-purpose flour
3/4 c. cornmeal
1 tbsp. sugar
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1 c. low-fat buttermilk
2 large eggs
1/4 c. olive oil
1/4 c. water
Preparation
Step 1In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda, and salt. In a bowl, whisk the buttermilk with the eggs, olive oil, and water. Whisk the liquid ingredients into the dry ingredients, leaving small lumps.Step 2Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray. When the pan is hot, spoon in 1/4-cup mounds of batter and spread to form 4-inch rounds. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2 minutes. Flip and cook until browned on the bottom, 1 to 2 minutes longer. Serve the pancakes warm.
