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Category: Main Dish
Prep Time: Cook Time: Total Time:
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon light brown sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 lemon juiced
1/4 cup coconut oil (plus more for greasing the pan)
3/4 cup ricotta
Preheat a cast iron griddle or nonstick pan over medium-high heat.
To the blender container
add all ingredients. Blend until smooth.
Using a 1/4-cup measure, spoon the batter onto a lightly greased griddle. Flip the griddlecakes when bubbles form on top. Continue cooking until golden-brown, about 2 minutes per side.
Serve griddle cakes drizzled with strawberry lemon puree and a smear of brown sugar citrus butter.
Tips: Make the batter ahead of time and store in the container in the refrigerator
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CORNMEAL GRIDDLE CAKES
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Category: Main Dish
Prep Time: Cook Time: Total Time:
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon light brown sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 lemon juiced
1/4 cup coconut oil (plus more for greasing the pan)
3/4 cup ricotta
Preheat a cast iron griddle or nonstick pan over medium-high heat.
To the blender container
add all ingredients. Blend until smooth.
Using a 1/4-cup measure, spoon the batter onto a lightly greased griddle. Flip the griddlecakes when bubbles form on top. Continue cooking until golden-brown, about 2 minutes per side.
Serve griddle cakes drizzled with strawberry lemon puree and a smear of brown sugar citrus butter.
Tips: Make the batter ahead of time and store in the container in the refrigerator
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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