Hi my dears! How's the morning treating you? You guys know how I love to make big batches of pancakes to freeze for instant (well, almost instant) breakfasts, right? Well, next time I'm making pancakes, I'm adding this ...
Food & Wine shared a recipe for polenta-cinnamon pancakes that look pretty tasty! "Using polenta (cornmeal) in addition to white flour in these pancakes makes them especially satisfying, as the ground whole grain delivers lots of fiber and a good amount of protein," they write.
What a good idea!
Of course, you can follow the recipe, but I would just try swapping out a bit of flour and replacing with cornmeal.
Enjoy!
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