Cornmeal Pancakes

Mix up your breakfast routine with this recipe that uses cornmeal for a hearty and satisfying way to make pancakes.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 20
• Cuisine: American
• Difficulty: Easy
• Cost: $0.23/serving

Dietary

• Vegetarian
• Nut-Free
• Pescatarian
• Low-Fat
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie
• Low-Carb

Tags

• quick
• budget-friendly
• comfort food

Ingredients

• 2 cup cornmeal
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoon butter
• 1.75 cup water
• 1 cup evaporated milk
• 1 tablespoon vinegar
• 1 egg

Instructions

1. Mix cornmeal, baking powder, baking soda, salt, and sugar in a bowl.
2. Add butter (or margarine) to cornmeal mixture.
3. Bring water to a boil and add to cornmeal mixture.
4. Beat until well mixed.
5. Mix evaporated milk and vinegar in a small bowl.
6. Stir milk and vinegar mixture into cornmeal mixture.
7. Beat to mix well.
8. Beat in egg.
9. Heat griddle or frying pan over medium heat. (If electric frying pan is used, preheat it to 380 °F.) Pan is "hot" when a drop of water "dances." Grease pan lightly.
10. Pour batter onto griddle or fry pan.
11. Use about 3 tablespoons batter for each pancake.
12. A 1/4 cup measure is handy to use for pouring.
13. Stir the batter up from the bottom now and then to keep it well mixed.
14. Cook until top is covered with bubbles and the bottom is brown.
15. Loosen edges of each pancake all around.
16. Turn pancakes over and brown other side.

Nutrition (per serving)

• Calories: 76
• Protein: 2.2 g
• Carbohydrates: 10.9 g
• Fat: 2.8 g
• Fiber: 0.9 g
• Sodium: 196 mg
• Saturated Fat: 1.4 g
• Sugar: 1.6 g
• Cholesterol: 17 mg