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Oxmoor House Photo by: Oxmoor House

Cornmeal Pancakes

Oxmoor House JANUARY 2005

  • Yield: 10 servings (serving size: 1 pancake)
  • Cook time:15 Minutes
  • Prep time:6 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 99
  • Fat: 2.0g
  • Saturated fat: 0.9g
  • Protein: 2.8g
  • Carbohydrate: 17.1g
  • Cholesterol: 24mg
  • Iron: 0.8mg
  • Sodium: 173mg
  • Calories from fat: 19%
  • Fiber: 0.7g
  • Calcium: 75mg
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Cornmeal Pancakes recipe

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