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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cornmeal Pancakes

Source: Food Stamp Nutrition Connection

Fluffy classic pancakes that get a distinct taste from the cornmeal.

Nutrition Facts

Makes 20 servings
Amount Per Serving

Calories	50.4

Total Carbs	7.5 g

Dietary Fiber	1.4 g

Sugars	0.6 g

Total Fat	1.6 g

Saturated Fat	0.3 g

Unsaturated Fat	0.0 g

Potassium	71.1 mg

Protein	1.5 g

Sodium	137.5 mg

Dietary Exchanges 1.6 Fat, 0.0 Meat, 0.0 Milk, 0.0 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 cup cornmeal 1.0
1 tsp low sodium baking powder 0.5
0 1/2 tsp Soda, club 1.0
1 tsp salt 1.0
1 tsp sugar 2.0
2 tbsp margarine 1.75
1 3/4 cup cold water 1.0
1 cup evaporated skim milk 1.0
1 tbsp vinegar 1.0
1 each eggs 1.0
1 each cooking spray

Directions

Mix cornmeal, baking powder, salt, and sugar in a medium bowl. Add in margarine and boiling water; mix well.
In a small bowl mix together the evaporated milk and vinegar. Stir milk and vinegar mixture into cornmeal mixture and mix well. Mix in egg.
Heat griddle or fry pan. (If electric fry pan is used, preheat it to 380 degrees.) Pan is "hot" when a drop of water "dances." Remove pan from flame and spray with nonstick cooking spray, return to stove.
Pour batter onto griddle or fry pan (1/4 cup measure is handy to use for pouring). Cook until top is covered with bubbles and the bottom is brown. Flip and cook on the other side. Be sure to thoroughly stir the batter up from the bottom now and then to keep it well mixed.