Cornmeal Yogurt Pancakes
1 cup cake flour
2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
2 eggs
3 tbsp. butter, melted
3 tbsp. sugar
1/2 cup yellow cornmeal
3/4 cup plain yogurt (8oz.)
Butter and Maple Syrup for Garnish
Place flour, baking powder, baking
soda and salt in a food processor and
process until just blended, about 3 seconds. Transfer to a medium bowl.
Place eggs, 3 tbsp. melted butter and sugar in processor. Process until
smooth, about 30 seconds. Add cornmeal and mix about 3 seconds.
Scrape down sides of work bowl. Spoon dry ingredients evenly over
cornmeal batter. Process until just combined, using about 8 on/off turns.
Transfer batter to a medium bowl.
Heat griddle to medium heat.
Add butter to griddle and cook until sizzling.
Drop 1/4 cup of batter on the griddle. Spread gently until it forms a
4-inch round.
Repeat with remaining batter. Keep pancakes warm in the oven.
Serve with butter and syrup.
MOM!MOM! notes a
Food Processor
is an indispensible
tool for your kitchen. The prices
have become very reasonable.
