Ingredients
2 cups cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
2 tablespoons butter (or margarine)
1 cup evaporated milk
1 tablespoon vinegar
1 egg
Steps
Wash hands with soap and water.
Measure, place in a bowl and mix cornmeal, baking powder, salt, and sugar.
Measure fat (butter or margarine), and add to cornmeal mixture. Bring water to a boil. Measure 1 3/4 cups boiling water, and add to cornmeal mixture. Beat until well mixed.
Measure evaporated milk, and pour into a small bowl. Measure vinegar, and stir into evaporated milk. Stir milk and vinegar mixture into cornmeal mixture. Beat to mix well. Beat in egg. Makes batter for 20 medium-sized pancakes.
Heat griddle or fry pan. (If electric fry pan is used, preheat it to 380 °F.) Pan is "hot" when a drop of water "dances." Grease pan lightly.
Pour batter onto griddle or fry pan. Use about 3 tablespoons batter for each pancake. A 1/4 cup measure is handy to use for pouring. Stir the batter up from the bottom now and then to keep it well mixed. Cook until top is covered with bubbles and the bottom is brown. Loosen edges of each pancake all around. Turn pancakes over and brown other side.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 76 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 16 mg |
| Sodium | 193 mg |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Total Sugars | 2 g |
| Added Sugars included | 0 g |
| Protein | 2 g |
| Vitamin D | 0 mcg |
| Calcium | 49 mg |
| Iron | 1 mg |
| Potassium | 78 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Cornmeal Pancakes. Recipe source: Smart Shopper Recipes USDA Consumer and Marketing Service Food Trades Staff. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.