Cornmeal Pancakes
Mix up your breakfast routine with this recipe that uses cornmeal for a hearty and satisfying way to make pancakes.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 medium-sized pancake, 1/20 of recipe
76
Calories
2g
Protein
11g
Carbs
3g
Fat
1g
Fiber
2g
Sugar
196mg
Sodium
Saturated Fat 1 g · Cholesterol 17 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
cornmeal
2 cups
baking powder
1 teaspoon
baking soda
1/2 teaspoon
salt
1 teaspoon
sugar
1 teaspoon
butter
2 tablespoons · or margarine
water
1 3/4 cups
evaporated milk
1 cup
vinegar
1 tablespoon
egg
1
Instructions
- 1
Wash hands with soap and water.
- 2
Mix cornmeal, baking powder, baking soda, salt, and sugar in a bowl.
- 3
Add butter (or margarine) to cornmeal mixture.
- 4
Bring water to a boil and add to cornmeal mixture. Beat until well mixed.
- 5
Mix evaporated milk and vinegar in a small bowl.
- 6
Stir milk and vinegar mixture into cornmeal mixture. Beat to mix well. Beat in egg.
- 7
Heat griddle or frying pan over medium heat. (If electric frying pan is used, preheat it to 380 °F.) Pan is "hot" when a drop of water "dances." Grease pan lightly.
- 8
Pour batter onto griddle or fry pan. Use about 3 tablespoons batter for each pancake. A 1/4 cup measure is handy to use for pouring. Stir the batter up from the bottom now and then to keep it well mixed. Cook until top is covered with bubbles and the bottom is brown. Loosen edges of each pancake all around. Turn pancakes over and brown other side.
Source: USDA MyPlate Kitchen · Smart Shopper Recipes USDA Consumer and Marketing Service Food Trades Staff
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