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Have you made Cornmeal Pancakes From the Wildflower Inn?
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8
Amount Per Serving
Calories 347
% Daily Value**
Total Fat 11g
17%
Saturated Fat 5g
8%
Unsaturated Fat 1g
Cholesterol 73mg
24%
Sodium 612mg
25%
Total Carbohydrate 52g
17%
Dietary Fiber 3g
10%
Sugars 8g
Protein 10g
Vitamin A  4%Vitamin C  4%
Calcium  16%Iron  16%
Potassium  10%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cornmeal Pancakes From the Wildflower Inn

Recipe Tags: Pancake Recipes

Date Added: June 11, 2009

Ingredients:

1 Tablespoon Sugar
1 Cup All-Purpose Flour
1/4 Cup Vegetable Oil
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Cup Milk
2 Cups Yellow Cornmeal
1 Teaspoon Salt coarse
2 Eggs beaten
2 Cups Buttermilk or plain yogurt
1 Cup Blueberries to 2 cups, (optional)
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Directions:

1. Combine the dry ingredients in a large bowl and mix well.

2. Add the buttermilk, milk, oil, and eggs and stir until all ingredients are incorporated. Gently stir in the blueberries if you are using them. Let sit for 5 to 10 minutes.

3. Heat a griddle or large frying pan to medium hot and oil lightly. Use a 1/4-cup measuring cup to ladle the batter onto the griddle.

4. Cook until bubbles form on the surface; turn to brown the second side.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Blueberries, Corn, Natural Sweeteners allergies.
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