Golen Apples of the Sun cornmeal pancakes
1 1/4 cups stone-ground yellow cornmeal
1 1/4 cups unbleached white flour
1/4 cup sugar
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1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, separated
1 cup milk
1 cup plus 2 tablespoons buttermilk
1 teaspoon vegetable oil
2 apples, peeled, cored and finely diced
Applesauce, apple butter, butter, cottage cheese, sour cream and/or honey for serving (optional)
Makes 6 servings.
Combine cornmeal, flour, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl. In a smaller bowl, beat egg yolks with milk, buttermilk and oil. Pour liquid mixture into dry and whisk quickly to blend thoroughly. Do not overbeat. Stir in apple. In another bowl, beat egg whites until stiff and fold gently into batter.
Spray skillet or griddle with vegetable oil and heat over medium-high. When skillet is hot, lower heat to medium and spoon batter onto it, using 2 tablespoons per pancake. Batter should sizzle slightly as it makes contact with pan.
Let pancakes cook until bubbly around edges, 70 to 80 seconds. Flip and cook second side about 50 seconds.
Nutrition per serving: 322 calories (16 percent from fat), 5.8 g fat (2.1 g saturated, 1.8 g monounsaturated), 78.2 mg cholesterol, 10.2 g protein, 58.4 g carbohydrates, 3.2 g fiber, 735.9 mg sodium.