Cornmeal Pancakes Recipe
I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we'll make them with freshly ground cornmeal bought at local festivals.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 1-1/3 cups milk
- 1/4 cup canola oil
- 1-1/3 cups all-purpose flour
- 2/3 cup cornmeal
- pancake syrup
- Carbohydrate 61.379510074569 g
- Cholesterol 5.71666666003912 mg
- Fat 16.5984766808957 g
- Fiber 2.72975007904082 g
- Protein 7.76383333656206 g
- Saturated Fat 2.00298000050555 g
- Serving Size 1 1 serving (241g)
- Sodium 1941.68650340211 mg
- Sugar 58.6497599955282 g
- Trans Fat 0.421009167271581 g
- Calories 414 calories
Directions In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with syrup. Yield: 4 servings. Originally published as Cornmeal Pancakes in Country April/May 2005, p51 Nutritional Facts 1 serving (3 each) equals 467 calories, 20 g fat (4 g saturated fat), 117 mg cholesterol, 1,063 mg sodium, 60 g carbohydrate, 3 g fiber, 12 g protein. Print Add to Recipe Box Email a Friend
