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By: Brianna A.
| Description: | ||
| Time: | 25 min (15 min to prepare, 10 min to cook) | |
| Meal type: | Breakfast | |
| Ethnicity: | American | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 each 2 T. oil, plus some for greasing griddle 1 each 1 .5 tablespoon lemon juice or cider vinegar 1 each 1 .5 cup. full fat soymilk (lowfat works fine though) 1 each 1 1/3 cup. hi-lysine cornmeal 1 each 2/3 cup. unbleached all-purpose flour 1 each _ tablespoon. baking soda 1 each _ tablespoon. salt 1 each 1 tablespoon. grated lemon zest 1 each 2 tablespoon. maple syrup |
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| Directions: | ||
| * Stir Soymilk and lemon juice (or cider vinegar) in a 2 cup. glass measuring cup. Set aside for two minutes to curdle. * Lightly oil nonstick griddle or skillet and heat to med-high heat, about 375 degrees if using an electric model. * Whisk cornmeal, flour, baking soda and salt together in a large bowl. Stir in lemon zest. * Whisk oil and maple syrup into curdled soymilk, Make a well in dry ingredients and add liquid mixture. Gently whisk until just moistened. (Do not overmix). * Pour batter by scant .25 cupfuls on to hot griddle. Turn pancakes when bubbles that form on surface break and batter begins to set around edges, about 2 minutes. Continue baking until other side is nicely browned, another minute or two. Remove from griddle and serve immediately plain or with topping of choice. |
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| Notes: | ||
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