½ Cup Corn meal
½ Cup All Purpose Flour
½ tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
1 cup Buttermilk
1 Egg Yolk
1 Tbsp. Canola Oil
1 Egg White
Preheat griddle to 350°f. Sift together the corn meal, flour, baking powder, baking soda and salt into a bowl.
In a separate bowl whisk together the buttermilk, egg yolk and canola oil.
Add the liquid to the dry ingredients, whisk just until smooth.
Whip the egg white until stiff peak and fold into the batter.
Ladle about ¼ cup of the batter onto a hot greased griddle for each pancake. Allow to get a golden brown color before gently flipping.
Cook on the second side. Great served with maple syrup, or berries and whipped cream. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com