Corny Polenta Breakfast Pancakes
Serves 8
COST: $0.34
Per 2 pancakes
Calories: 220
Fat: 5g
Carbohydrates: 37g
Protein: 5g
Fiber: 1g
Sugar: 7g
Sodium: 294mg
1 cup coarse yellow cornmeal
2 cups boiling water
11โ4 cups flour
1โ2 teaspoon table salt
21โ2 tablespoons sugar
41โ2 tablespoons baking powder
3โ4 cup milk
2 eggs plus 1 egg white, beaten
5 ounces (11โ4 sticks) melted butter
1 cup blueberries
2 tablespoons maple syrup
Make the polenta by whisking the cornmeal directly into the boiling water. It should quickly thicken to a paste. Transfer immediately to a platter or pan to cool.
Sift together flour, salt, sugar, and baking powder. In a separate bowl, whisk together milk, eggs, and melted butter. Whisk flour mixture into egg mixture, mixing only as much as is necessary to combine. Crumble the cooled polenta into the batter, breaking up large pieces between your fingers. Adjust consistency of the batter with additional milk, if necessary, to achieve the consistency of thick oatmeal.
Cook on a hot buttered griddle, cast-iron skillet, or nonstick pan, forming 3- or 4-inch pancakes, cooking thoroughly on both sides. Serve with pure maple syrup and 1 cup of fruit.
