Corn Cake Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 1/2 c. flour1/3 c. cornmeal1 t. baking powder1/2 t. baking soda1/2 t. salt2 eggs2/3 c. sugar1 c. milk3/4 c. butter milk1/3 c. melted butteroil for coating skilletbutter and maple syrup for topping
Preheat a large skillet or griddle to med./low heat.
Blend eggs and sugar with electric mixer on med. speed for 30 sec. Add milk, buttermilk and melted butter and mix well.
Add dry ingredients and mix with mixer until smooth. Let batter sit for 10 min.
Grease skillet. Spoon 1/4 c. batter onto skillet and cook 2-3 min. each side or until brown.
Makes 16- 18 pancakes.
Freeze left overs in freezer bags. Reheat in toaster oven or microwave.
Number of Servings: 18
Recipe submitted by SparkPeople user PILGRIMK.
Blend eggs and sugar with electric mixer on med. speed for 30 sec. Add milk, buttermilk and melted butter and mix well.
Add dry ingredients and mix with mixer until smooth. Let batter sit for 10 min.
Grease skillet. Spoon 1/4 c. batter onto skillet and cook 2-3 min. each side or until brown.
Makes 16- 18 pancakes.
Freeze left overs in freezer bags. Reheat in toaster oven or microwave.
Number of Servings: 18
Recipe submitted by SparkPeople user PILGRIMK.
Nutritional Info Amount Per Serving
- Calories: 134.4
- Total Fat: 5.2 g
- Cholesterol: 38.5 mg
- Sodium: 189.8 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 0.4 g
- Protein: 3.1 g