Cornmeal Pancakes 
Ingredients:
1-1/3 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs
1-1/3 cups 2% milk
1/4 cup canola oil
Pancake syrup
Directions:
Combine the first five ingredients. In another bowl, whisk eggs, milk, and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until the second side is golden brown. Serve with syrup.
Cook’s Notes:
Cranberry-Orange Variation: Stir 3/4 cup chopped fresh cranberries and 1 teaspoon of orange zest into the prepared batter.
Blueberry-Lemon Variation: Stir 3/4 cup of fresh blueberries and 1 teaspoon of lemon zest into the prepared batter.
Bacon Variation: Stir four to six cooked and crumbled bacon strips into the prepared batter.
Test Kitchen Tips:
For the lightest, fluffiest pancakes, mix batter quickly and gently (there may still be a few lumps) after combining your other ingredients.
Less is more: Resist the urge to flip these bad boys multiple times. And for goodness’ sake, don’t press down with a spatula lest you find yourself with a stack of gummy flapjacks.
If you like the idea of variations but have picky eaters, mix the goodies with butter instead. Stir chopped dried fruits, citrus zest, honey, or maple syrup into softened butter before serving.
Nutritional Facts:
2 pancakes: 321 calories, 13g fat (2g saturated fat), 67mg cholesterol, 709mg sodium, 42g carbohydrate (7g sugars, 1g fiber), 8g protein.
Recipe courtesy of Taste of Home.
