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Cornmeal Pancakes
Source: Food Stamp Nutrition Connection

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

Prep Time: 30 minutes
Cook Time: 30 minutes
Difficulty: Easy

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
1/2 Fat
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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2 cup  cornmeal
1 tsp  low sodium baking powder
0 1/2 tsp  Soda, club
1 tsp  salt
1 tsp  sugar
2 tbsp  margarine
1 3/4 cup  cold water
1 cup  evaporated skim milk
1 tbsp  vinegar
1 each  eggs
1 each  cooking spray
  1. Mix cornmeal, baking powder, salt, and sugar in a medium bowl. Add in margarine and boiling water; mix well.
  2. 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.
  3. 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.
  4. 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.

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