Cornmeal Pancakes
Mix up your breakfast routine with this recipe that uses cornmeal for a hearty and satisfying way to make pancakes.
영양 정보 (1인분 기준)
1인분 기준 · 1회 제공량: 1 medium-sized pancake, 1/20 of recipe
76
칼로리
2g
단백질
11g
탄수화물
3g
지방
1g
식이섬유
2g
당류
196mg
나트륨
포화지방 1 g · 콜레스테롤 17 mg
링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.
재료
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
조리법
- 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.
출처: USDA MyPlate Kitchen · Smart Shopper Recipes USDA Consumer and Marketing Service Food Trades Staff
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