Johnny Cakes

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Ingredients

  • 3/4 cup stone-ground cornmeal
  • 1/2 cup whole-wheat pastry flour
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1/2 cup plain yogurt
  • 1/2 cup milk
  • 1 tablespoon high-heat oil
  • Cooking spray

Directions

In a bowl, combine cornmeal, flour, sugar, salt and baking soda. In a separate bowl add egg, yogurt, milk and oil; whisk together until smooth. Add wet ingredients to dry ingredients and stir until combined. Set aside.

Heat a skillet over medium-high heat and grease the pan well with cooking spray. Working in batches, pour about 1/4 cup batter per pancake into the pan, being careful not to overcrowd the pan.

Cook pancakes until golden, 2 to 3 minutes. Flip pancakes over and cook another 2 to 3 minutes until golden. Repeat with remaining batter, adding more cooking spray as needed. Serve immediately.

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