Cornmeal Pancakes

Cornmeal Pancakes Recipe
Oxmoor House
4

Worthy of a special occasion

Yield:

10 servings (serving size: 1 pancake)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 99
Fat 2.0 g
Satfat 0.9 g
Protein 2.8 g
Carbohydrate 17.1 g
Cholesterol 24 mg
Iron 0.8 mg
Sodium 173 mg
Caloriesfromfat 19 %
Fiber 0.7 g
Calcium 75 mg

Ingredients

1 cup all-purpose flour
1/3 cup yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg, lightly beaten
1 cup 1% low-fat milk
1 tablespoon molasses
1 tablespoon butter, melted
Cooking spray

Preparation

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a large bowl; stir with a whisk. Combine egg and next 3 ingredients in a bowl. Add egg mixture to flour mixture, stirring until well blended.

Spoon 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered in bubbles and edges look cooked.

Note:

Oxmoor House Healthy Eating Collection

January 2005
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