INGREDIENTS

  • 1 cup all-purpose flour
  • 1/3 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1 large egg
  • 1 cup 1% low-fat milk
  • 1 tablespoon molasses
  • 1 tablespoon butter , melted

DIRECTIONS

  1. Lightly spoon flour into a dry measuring cup, level with a knife.
  2. Combine flour and next five ingredients in a large bowel, stir with whisk.
  3. Combine egg and next three ingredients in a bowl.
  4. Add egg mixture to flour mixture, stirring until well blended.
  5. Spoon 1/4 cup batter for each pancake onto a hot nonstick skillet.
  6. Turn pancakes when tops are covered with bubbles and edges look cooked.