Cornmeal Buttermilk Pancakes

I had buttermilk to use up, but I couldn't decide if I wanted to make buttermilk pancakes or cornbread. Both sounded so good, so this morning I make cornmeal buttermilk pancakes: the best of both worlds! They turned out fantastic. They weren't very sweet, but topped with hot honey and dried cranberries, it was the best breakfast! I swapped out the butter for applesauce, which made them an even healthier.

Cornmeal Buttermilk Pancakes 

time 30 minutes makes 13

Ingredients: 

3/4 C all-purpose flour 

3/4 C cornmeal 

2 T sugar 

1/2 tsp baking powder

1/2 tsp baking soda 

1/2 tsp salt 

1 1/4 C buttermilk 

2 large eggs

3 Tablespoons unsweetened applesauce 

Preparation: 

Stir all dry ingredients together in large bowl. Whisk together buttermilk, eggs, and applesauce in medium bowl until well blended. Add wet ingredients to dry ingredients and whisk until blended, don't over-mix. 

Working in batches, pour 1/4 cup batter into non-stick skillet or large frying pan for each pancake. Cook until bottoms are golden, abut 1 1/2 minute. (They won't bubble as much as normal pancakes). Flip and leave on stove until cooked through.  

Topping: Heat desired amount of honey in the microwave until warm and thin. Pour over pancakes and garnish with dried cranberries. 

Each pancake: 95 calories, 2 g fat, 3.4 g sugar, 3.2 g protein 

Notes: To keep batches of pancakes warm, heat oven to 200 degrees and place finished pancakes in baking sheet until all are done. When you're cooking for one, freezing leftovers is a daily activity. Flash freeze on a baking sheet and then transfer to freezer bags or containers. Should be eaten within 6 weeks. Enjoy!