Cornmeal Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/3 c. flour (wheat preferred)1 c. cornmeal 1/2 tsp. baking soda1/2 tsp. salt1 egg, beaten1 c. buttermilk*olive oil spray, for cookingI usually use 1 T. vinegar + enough soy milk (plain, unsweetened) to equal 1 cup instead of the buttermilk.
Whisk flour, cornmeal, soda, and salt together in medium mixing bowl.
Stir in egg and buttermilk (and any add-ins you want); stir just til combined.
Drop batter by 1/4 cupfuls onto lightly greased griddle. Flip when edges begin to look dryish and/or bubbles begin to form at the edges.
These do not have sugar in them, so do not expect them to turn a deep golden caramel brown--you'll end up with overcooked cakes if you wait for that.
Removed cooked pancakes to wire rack and tent with foil to keep warm while the rest cook.
Serve as savory sides to nearly any meal, or serve with butter and syrup for breakfast--very versatile.
Makes 8 pancakes (2 cakes/serving) with no add-ins. Will yield more pancakes if you stir extras in, of course.
Number of Servings: 4
Recipe submitted by SparkPeople user DAMIENDUCKS.
Stir in egg and buttermilk (and any add-ins you want); stir just til combined.
Drop batter by 1/4 cupfuls onto lightly greased griddle. Flip when edges begin to look dryish and/or bubbles begin to form at the edges.
These do not have sugar in them, so do not expect them to turn a deep golden caramel brown--you'll end up with overcooked cakes if you wait for that.
Removed cooked pancakes to wire rack and tent with foil to keep warm while the rest cook.
Serve as savory sides to nearly any meal, or serve with butter and syrup for breakfast--very versatile.
Makes 8 pancakes (2 cakes/serving) with no add-ins. Will yield more pancakes if you stir extras in, of course.
Number of Servings: 4
Recipe submitted by SparkPeople user DAMIENDUCKS.
Nutritional Info Amount Per Serving
- Calories: 181.6
- Total Fat: 3.6 g
- Cholesterol: 53.1 mg
- Sodium: 504.0 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 4.2 g
- Protein: 7.8 g
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