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Cornmeal Pancakes Recipe
|Cornmeal||1 1⁄2 Cup (24 tbs)|
|Boiling water||375 Milliliter (1 1/2 Cups)|
|Milk||500 Milliliter (2 Cups)|
|Maple syrup||2 Tablespoon|
|Melted butter/Vegetable oil||3 Tablespoon|
|Eggs||2 , separated|
|Wholemeal flour||1 Cup (16 tbs)|
|Baking powder||1 1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 2157 Calories from Fat 649
% Daily Value*
Total Fat 74 g113.5%
Saturated Fat 37.2 g185.9%
Trans Fat 0 g
Cholesterol 569.7 mg
Sodium 2888.1 mg120.3%
Total Carbohydrates 328 g109.2%
Dietary Fiber 33.4 g133.6%
Sugars 47 g
Protein 66 g132.7%
Vitamin A 42.8% Vitamin C
Calcium 118% Iron 91.1%
*Based on a 2000 Calorie diet
Stir well, then set aside to soak for 15 minutes.
Add the milk, maple syrup, melted butter or vegetable oil and beaten egg yolks.
Sift the flour, salt and baking powder together and stir into the cornmeal mixture.
Set aside for one hour.
Beat the egg whites until stiff and gently fold into the batter.
Pour two tablespoons of the batter onto a hot, lightly oiled frypan or griddle.
Cook until bubbles appear and begin to break.
Turn and cook on the other side.