Cinnamon Polenta Pancakes

• 1 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1 tablespoon sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 1 cup low-fat buttermilk
• 2 large eggs, beaten
• 1/4 cup olive oil
• 1/4 cup water

1. In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda and salt.
2. In a bowl, whisk the buttermilk with the eggs, olive oil and water.
3. Whisk the liquid ingredients into the dry ingredients, leaving small lumps.
4. Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray.
5. When the pan is hot, spoon in 1/4-cup mounds of batter and spread to form 4-inch rounds.
6. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2 minutes.
7. Flip and cook until browned on the bottom, 1 to 2 minutes longer.
8. Serve the pancakes warm.

flour, cornmeal, sugar, cinnamon, baking powder, baking soda, salt, lowfat buttermilk, eggs, olive oil, water

Taken from www.foodandwine.com/recipes/cinnamon-polenta-pancakes (may not work)