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Cornmeal Yogurt Pancakes

1 cup cake flour
2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
2 eggs
3 tbsp. butter, melted
3 tbsp. sugar
1/2 cup yellow cornmeal
3/4 cup plain yogurt (8oz.)

Butter and Maple Syrup for Garnish

Place flour, baking powder, baking soda and salt in a food processor and
process until just blended, about 3 seconds.  Transfer to a medium bowl. 
Place eggs, 3 tbsp. melted butter and sugar in processor.  Process until
smooth, about 30 seconds.  Add cornmeal and mix about 3 seconds.
Scrape down sides of work bowl.  Spoon dry ingredients evenly over
cornmeal batter.  Process until just combined, using about 8 on/off turns.
Transfer batter to a medium bowl. 

Heat griddle to medium heat.  Add butter to griddle and cook until sizzling.
Drop 1/4 cup of batter on the griddle.  Spread gently until it forms a 4-inch round.
Repeat with remaining batter.  Keep pancakes warm in the oven. 
Serve with butter and syrup.

MOM!MOM! notes a Food Processor is an indispensible tool for your kitchen.  The prices
have become very reasonable. 

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