Cornmeal Pancakes with Citrus Syrup

A little cornmeal adds an almost imperceptible crunch to these breakfast or brunch treats topped with orange syrup.

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2.5 by 5 people

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  • Makes: 5 servings
  • Serving Size: 2 pancakes
  • Makes: 3/4 cup syrup
  • Start to Finish: 20 mins

Cornmeal Pancakes with Citrus Syrup

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2.5 by 5 people

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Directions

  1. In a medium mixing bowl stir together flour, cornmeal, sugar, baking powder, and salt. In a small mixing bowl combine eggs, milk, and oil. Add all at once to flour mixture and stir just until blended but still slightly lumpy.
  2. Spray a griddle with nonstick spray coating. Preheat griddle over medium heat. For each pancake pour about 1/4 cup batter onto hot griddle. Cook over medium heat until pancakes are golden brown (1 to 2 minutes per side). Turn the pancakes to second sides when they have bubbly surfaces and slightly dry edges. Makes 5 servings (2 pancakes each).

Citrus Syrup:

  1. In a medium saucepan combine the orange peel or lemon peel, orange juice, lemon juice, and sugar. Bring to boiling over medium-high heat, stirring occasionally. Reduce heat and simmer, uncovered, about 15 minutes or until reduced to 3/4 cup, stirring occasionally. Serve warm or cool. Cover and refrigerate remaining syrup for up to 1 week. Makes 3/4 cup.
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Nutrition Facts (Cornmeal Pancakes with Citrus Syrup)

  • Per serving:
  • 254 kcal cal.,
  • 4 g fat
  • 111 mg chol.,
  • 261 mg sodium,
  • 45 g carb.,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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