cornmeal pancakes

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Nutritional Info

Servings Per Recipe: 20
Amount Per Serving
Calories: 41.1

Total Fat: 0.5 g
Cholesterol: 9.5 mg
Sodium: 173.6 mg
Total Carbs: 8.2 g
Dietary Fiber: 0.8 g
Protein: 1.4 g

View full nutritional breakdown of cornmeal pancakes calories by ingredient

Introduction

from hillbilly housewife - nice and tender, leftovers work great as "tortillas" 'cause they aren't too sweet! from hillbilly housewife - nice and tender, leftovers work great as "tortillas" 'cause they aren't too sweet!

Minutes to Prepare: 10

Minutes to Cook: 15

Number of Servings: 20

Ingredients

Ingredients:

Yellow Cornmeal, 1 cup (remove)

Brown Sugar, 2.5 tsp unpacked (remove)

Salt, 1 tsp (remove)

Water, tap, 1 cup (8 fl oz) (remove)

Flour, whole grain, .5 cup (remove)

Baking Powder, 2 tsp (remove)

Milk, nonfat, .5 cup (remove)

Egg, fresh, 1 medium (remove)

Directions

In a good sized mixing bowl combine the cornmeal, sugar or honey, and salt. Add the boiling water. The cornmeal will swell up into a lumpy mess. That's alright, don't worry about it. Stir the lumpy mess vigorously with a whisk or fork until it is a thick batter. Let it cool down a little bit. Add the flour, baking powder, milk and egg. Keep stirring the batter until it is nice and smooth. Drop the mixture by 1/3 cupfuls onto a hot, greased skillet. Fry until the underside is golden brown, and the top side bubbles a bit. Turn the pancakes over and continue frying until well browned. Stack on a plate and serve with applesauce, or pancake syrup. Another option is to serve them as the hot bread with a main meal like soup, or chili. I like them with split pea soup especially, but they are versatile enough to go with many different entreés.

Number of Servings: 20

Recipe submitted by SparkPeople user SAMGRAVES1800.