Corn Meal & Yogurt Pancakes

This recipe came to fruition with a seed of inspiration from my dad's version of the pancake and an ALMOST expired tub of plain fat-free yogurt. My brother was the first to try it other than myself and he was a fan, so I render this trial a SUCCESS!! :) The corn meal and the yogurt makes everything more light and fluffy and the texture of the corn meal is unique, but rich. It's not so far of a stretch taste wise from regular flour pancakes, but there's a difference that I enjoy. I actually think I prefer these pancakes to regular ones. Add some blueberries or chocolate chips, whatever you like and it's the perfect comfort breakfast!

Although in my case, I also had some for dinner. I don't know why, but breakfast food tastes better at night lol.

Hope you try it! :)

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- 1 C Flour
- 1/2 C corn meal
- 3 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 1 1/4 C yogurt
- 2 eggs
- 1/4 C of canola oil (or 1/2 stick of butter)

Whisk together ingredients until creamy batter forms. Do not overmix!

Slowly poor batter over a hot pan (keeping your hand still...do not poor in a circular motion) to whatever size pancake you prefer. I like medium sized ones.

You will know when to flip when you see tiny bubbles popping on the surface. Should be golden brown on each side.

ENJOY!