Cornmeal Pancakes #773 12/05

Categories:
brunch, New 2005

1/2 cup flour
1/2 cup cornmeal
2 tablespoon Sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon Salt
2 large eggs
1 cup buttermilk
3 tablespoon Butter; melted
1 teaspoon Vanilla
+++++Pineapple Maple Syrup+++++
1 cup fresh pineapple; diced
1/4 teaspoon Cinnamon
1 tablespoon Butter
1 cup maple syrup

In a large bowl, combine the first six ingredients. Combine the eggs, buttermilk, butter and vanilla; stir into the dry ingrerdients until well blended. Pour batter by 1/4 cups onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. For syrup, in a small saucepan, saute pineapple and cinnamon in butter for 4 to 6 minutes or until pineapple is browned. Stir in maple syrup. Serve with pancakes. Serve with a side of ham or sausage,

Contributor: Taste of Home

Yield: 4 servings