Cornmeal Pancakes
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Cornmeal Pancakes calories by ingredient
Introduction
Easy basic quick bread for any meal. If using coarse grind cornmeal, let the batter stand 10 minutes or so to soften, otherwise it may be a bit crunchy!These can be sweetened if you like--add a tablespoon or so of sugar--but I prefer the savory version.
And feel free to add stuff in...some of my favorites: raspberries; blueberries; corn kernels; sage, thyme, and white beans...use your imagination! Easy basic quick bread for any meal. If using coarse grind cornmeal, let the batter stand 10 minutes or so to soften, otherwise it may be a bit crunchy!
These can be sweetened if you like--add a tablespoon or so of sugar--but I prefer the savory version.
And feel free to add stuff in...some of my favorites: raspberries; blueberries; corn kernels; sage, thyme, and white beans...use your imagination!
Number of Servings: 4
Ingredients
-
1/3 c. flour (wheat preferred)
1 c. cornmeal
1/2 tsp. baking soda
1/2 tsp. salt
1 egg, beaten
1 c. buttermilk*
olive oil spray, for cooking
I usually use 1 T. vinegar + enough soy milk (plain, unsweetened) to equal 1 cup instead of the buttermilk.
Directions
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.