HANDS-ON TIME 30 minutes
TOTAL TIME 30 minutes
MAKES 10 to 12 cakes
INGREDIENTS
¾ cup all-purpose flour
⅔ cup cornmeal
2 tsp baking powder
½ tsp salt
½ cup warm milk
2 tbsp unsalted butter, melted
2 eggs
2 tbsp vegetable oil
DIRECTIONS
In large bowl, whisk together flour, cornmeal, baking powder and salt. Whisk in milk, butter and
eggs just until smooth.
Heat griddle or large cast-iron skillet over medium heat; brush with some of the oil. Working in batches and using 2 tbsp for each, pour batter onto griddle. Cook until bottoms are golden, about 2 minutes. Flip and cook until bottoms are golden, 1 to 2 minutes more. Transfer to rimmed baking sheet; cover and keep warm in 250°F (120°C) oven.
NUTRITIONAL INFORMATION, PER EACH OF 12 CAKES: about 112 cal, 3 g pro, 5 g total fat (2 g sat. fat), 13 g carb, 1 g fibre, 37 mg chol, 161 mg sodium, 49 mg potassium. % RDI: 4% calcium, 4% iron, 4% vit A, 14% folate.
