Dinners, Dishes and Desserts · by Erin Sellin
Cornmeal Pancakes
NUTRITION · PER SERVING20M COOK
CAL 22%·PRO 23%
CARBS 61G56% OF CAL
4G FIBER0G ADDED0G INTRINSIC40G OTHER17G TOTAL SUGAR
FAT 16G33% OF CAL
9G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy pancakes made with cornmeal for a slight grittiness and corn flavor. A simple breakfast staple, best served with butter and syrup.
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Nutrition & ingredients
Ingredients
serves 4- 1 cup all-purpose flour
- 1 cup cornmeal
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 whole large eggs
- ¾ cup buttermilk
- ½ cup milk
- 4 Tablespoons butter (melted and cooled, plus more for the griddle)
At a glance
PER SERVING · TIME 20M
CAL 22%·PRO 23%
CARBS 61G56% OF CAL
4G FIBER0G ADDED0G INTRINSIC40G OTHER17G TOTAL SUGAR
FAT 16G33% OF CAL
9G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 471mg
- Total sugar
- 17g
- Added sugar
- ≥12g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 266mg
- Calcium
- 115mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 471MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.