Serve these hearty cornmeal pancakes, with chopped dried plums, topped with butter and maple syrup or powdered sugar. Recipe created by Norman Van Aken.

Cornmeal Flapjacks with Dried Plums

3/4 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs
2 tablespoons butter, melted
5 ounces dried plums, chopped

 

Suggested accompaniments: Butter, maple syrup and or powdered sugar

1. In medium bowl, combine cornmeal, flour, sugar, baking powder and salt; mix well. Set aside.
2. In small bowl, whisk together milk, eggs and butter. Add to dry ingredients, mixing just until dry ingredients are moistened. Stir in dried plums; let stand 5 minutes.
3. Heat lightly greased griddle or skillet over medium heat until hot.
4. For each pancake, pour scant 1/4 cup batter onto hot griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Cook second sides until golden brown.
5. Serve warm with maple syrup or powdered sugar, if desired.

Makes 12 flapjacks.

(Nutritional Information Per Serving: Calories 250; Cholesterol 84mg; % of Calories from Fat 25%; Fat 7g; Sodium 204mg; Carbohydrates 41g; Protein 6g; Fiber 3g).

Recipe provided courtesy of California Dried Plum Board.