Cornmeal Pancakes

Ingredients
1 1/4 cups Milk
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 large eggs
1 1/4 cups cornmeal
1/2 cup unbleached white flour
2 T Butter
1 T Maple Syrup (Use the real deal! It's important)
Preparation
Combine the milk, baking powder, baking soda, salt, eggs, cornmeal, flour, butter and maple syrup in a blender or food processor and whirl for about 30 seconds until well blended. You may need to stop the blender and scrape the sides of the container to be sure all dry ingredients are combined.

Heat griddle (medium high); spray with Pam and pour batter onto the skillet to make several pancakes about 4 inches in diameter. When sides are dry and bubbles have popped, flip the pancake.

Calories 396 (4-5 pancakes)

These have become Penny's favorite. The recipe is from Moosewood Restaurant Cooks at Home. They are especially good with fresh fruit in season. (Strawberries, rasperries, peaches, cooked apples with a touch of cinnamon).