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8Ingredients
15Minutes
340Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup all purpose flour
- 3/4 cup cornmeal
- 1/2 tsp. baking powder
- 1 tsp. salt
- 1 Tbsp. white sugar
- 1 1/4 cups milk
- 1 egg
- 3 Tbsp. butter (melted)
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Directions
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol85mg28% |
Sodium790mg33% |
Potassium300mg9% |
Protein10g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate44g15% |
Dietary Fiber3g12% |
Sugars8g |
Vitamin A8% |
Vitamin C2% |
Calcium20% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Thele a year ago
Wonderful! I added frozen corn right after pouring batter onto the skillet! Wow! I will use fresh corn when it’s in season. This is a hardy pancake, if you’re expecting fluffy, the cornmeal weighs it down.
Misti 6 years ago
The pancakes taste very good, but the recipe needs modification. The batter is way too thin and the amount of salt is a lot. I changed the flour and cornmeal to close to 1 cup each, increased the baking powder to 1 teaspoon and reduced the salt to 1/2 teaspoon.