Taste of Home
Cornmeal Pancakes
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 12 pancakes.
I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. —Betty Claycomb, Alverton, Pennsylvania
Ingredients
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1-1/3 cups all-purpose flour
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2/3 cup cornmeal
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2 tablespoons sugar
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4 teaspoons baking powder
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1 teaspoon salt
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2 large eggs
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1-1/3 cups 2% milk
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1/4 cup canola oil
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Pancake syrup
Directions
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1.
Combine the first five ingredients. In another bowl, whisk 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 on top begin to pop; cook until second side is golden brown. Serve with syrup.
Nutrition Facts
2 pancakes: 321 calories, 13g fat (2g saturated fat), 67mg cholesterol, 709mg sodium, 42g carbohydrate (7g sugars, 1g fiber), 8g protein.
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