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Cornmeal Pancakes
Cornmeal Pancakes

Category: Side Dish | Serves: 20

(277 ratings)

Nutrition Information:
Calories: 80
Protein: 2 g
Carbs: 12 g
Fat: 3 g
Saturated Fat: 1 g
Sodium: 200 mg
Fiber: 1 g

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Try these tasty corn cakes in place of rice or potatoes. They also taste great with chopped red peppers and roasted green chiles.
2 cups cornmeal
1 teaspoon baking powder
1/2 teaspoon soda
1 teaspoon salt
1 teaspoon sugar
2 Tablespoons trans-free margarine or butter
1 3/4 cup boiling water
1 cup evaporated skim milk
1 Tablespoon vinegar
1 egg
1 Mix together cornmeal, baking powder, salt, and sugar.
2 Add margarine to cornmeal mixture. Add boiling water and beat until well mixed.
3 Combine milk and vinegar and add to cornmeal mixture.
4 Beat to mix well. Beat in egg. Makes batter for 20 medium-size pancakes.
5 Heat griddle or fry pan. (If electric fry pan is used, preheat it to 380 degrees.) Pan is "hot" when a drop of water "dances." Grease pan lightly.
6 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.
7 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.
8 Loosen edges of each pancake all around. Turn pancakes over and brown other side.

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