An alternative to regular pancakes. Each serving is one pancake.
This recipe calls for buttermilk. If you don’t have that, you can use sour milk instead: add one tablespoon of vinegar to one cup of milk.
INGREDIENTS
1 cup water, boiling
¾ cup whole grain yellow cornmeal, medium grind whole grain
1 ¼ cups buttermilk, or 1 cup sour milk
2 eggs
1 cup unbleached Flour
1 teaspoon baking powder
1 teaspoon table salt
¼ teaspoon baking soda
¼ cup vegetable oil
DIRECTIONS
Pour boiling water over the cornmeal and stir until thick. Add in the milk and eggs. Sift flour, baking powder, salt and soda. Add to cornmeal mixture. Stir in the oil. Bake on hot ungreased griddle. 1 pancake per serving.
NUTRITION FACTS
Servings: 14 pancakes, Each pancake is a serving:
Amount Per Serving
Calories: 113, Total Fat: 4.97g, Cholesterol: 31mg, Sodium: 255mg, Total Carbs: 13.14g, Dietary Fiber: 0.72g, Sugars: 1.28g, Protein: 3.25g
Calculated points: 2 per pancake
