Spicy Polenta Pancakes
- SERVES
- 5
- COOK TIME
- 10 Min
You can get Spicy Polenta Pancakes at county fairs all over the South, but those are straight from the deep fryer. Sure, those taste good, but making 'em this way does, too, and it helps when we're eating lighter.
What You'll Need
- 1 (4-ounce) can diced green chilies, drained
- 3/4 cup low-fat milk
- 3/4 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 cup reduced-fat sour cream
- 1 egg white
- 1 tablespoon sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
What to Do
- In a large bowl, combine all ingredients; mix well.
- Coat a medium skillet or griddle with cooking spray then heat over medium heat until a drop of water sizzles on the surface. Pour 2 tablespoons batter onto griddle for each pancake, making 3-inch circles. Cook 2 to 3 minutes, until bubbles begin to form on the top and the surface has a dry appearance. Flip pancakes and cook 1 to 2 more minutes, or until golden on both sides.
Note
If you'd like, top each pancake with 2 tbsp of sugar-free maple syrup.