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Have you made Cornmeal-Rye Cakes?
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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: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 190
% Daily Value**
Total Fat 12g
18%
Saturated Fat 7g
11%
Unsaturated Fat 0g
Cholesterol 33mg
11%
Sodium 984mg
41%
Total Carbohydrate 17g
6%
Dietary Fiber 2g
7%
Sugars 7g
Protein 6g
Vitamin A  7%Vitamin C  3%
Calcium  18%Iron  1%
Potassium  8%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-Rye Cakes

Recipe Tags: Pancake Recipes

Date Added: June 11, 2009

Ingredients:

1/2 Cup Rye Flour
3 Tablespoons Butter melted
1/2 Teaspoon Baking Soda
2 Cups Buttermilk
1 Teaspoon Salt coarse
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Directions:

1. Mix the cornmeal, rye flour, salt and baking soda together in a large mixing bowl.

2. Stir in the butter and buttermilk, mix until blended.

3. Spoon onto well oiled medium hot griddle.

4. Cook until a few bubbles form then flip and cook until bottoms are lightly browned.

Comments on Cornmeal-Rye Cakes Recipe:

Callie W. - September 23, 2012
The ingredients do not list the cornmeal???
Comment Here:
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Butter, Gluten allergies.
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