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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cornmeal Pancakes with Citrus Syrup

Makes: 5 servings
Serving size: 2 pancakes Yield: 3/4 cup syrup
Start to Finish 20 mins
Cornmeal Pancakes with Citrus Syrup
  • 1  cup  all-purpose flour
  • 3/4  cup  cornmeal
  • 1  tablespoon  sugar
  • 1 1/2  teaspoons  baking powder
  • 1/4  teaspoon  salt
  • 2  slightly beaten eggs
  • 1  cup  milk
  • 1  teaspoon  cooking oil
  •  Nonstick spray coating
  • 2  teaspoons  finely shredded orange peel or lemon peel
  • 1  cup  orange juice
  • 2  tablespoons  lemon juice
  • 1/2  cup  sugar

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::

3. 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.

Nutrition Facts (Cornmeal Pancakes with Citrus Syrup)
  • Servings Per Recipe 5,
  • cal. (kcal) 254,
  • Fat, total (g) 4,
  • chol. (mg) 111,
  • carb. (g) 45,
  • pro. (g) 8,
  • sodium (mg) 261,
  • Percent Daily Values are based on a 2,000 calorie diet

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