Ingredients
1¼cupsall-purpose flour
¾cupcornmeal
1tbspsugar
1tspcinnamon
1tspbaking powder
½tspbaking soda
pinch of salt
1cuplow-fat buttermilk
2largeeggs
¼cupolive oil
¼cupwater
Preparation
In 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. Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray.
When the pan is hot, spoon in ¼-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. Flip and cook until browned on the bottom, which would be 1 to 2 minutes longer. Serve the pancakes warm.
