Cornmeal Flapjack with Dried Plums
Dried plums add an unusual twist to cornmeal flapjacks for brunch or breakfast.
3/4 cup yellow cornmeal
1/2 cup all-purpose flour 2
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 tablespoons butter, melted
3/4 cup (5 ounces) chopped dried plums Maple syrup (optional)
In medium bowl, combine cornmeal, flour, sugar, baking powder and salt; mix well. Set aside. In small bowl, whisk together milk, eggs and butter. Add to dry ingredients, mixing just until dry ingredients are moistened. Stir in dried plums; let stand 5 minutes.
Heat lightly greased griddle or skillet over medium heat until hot. For each pancake, pour scant 1/4 cup batter onto hot griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Cook second sides until golden brown. Serve warm with maple syrup, if desired.
Recipe created by Norman Van Aken.
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