Silver Dollar Corn Pancakes
3 EGGS 2 Tbsp. vegetable oil 1 Tbsp. milk 1/4 cup yellow cornmeal 1/4 cup all-purpose flour 1/2 tsp. baking powder 1/2 tsp. salt 1 can whole kernel corn (7 oz.), drained well
Yields: 4 servings; 16 small pancakes
- Nutritional Information
Per Serving (1/4 of recipe; 4 pancakes)
Good Source: Protein, Folate and Choline
Total Fat: 11 g
Saturated fat: 2 g
Polyunsaturated fat: 5 g
Monounsaturated fat: 3 g
Cholesterol: 140 mg
Sodium: 527 mg
Carbohydrates: 20 g
Dietary Fiber: 1 g
Protein: 7 g
Vitamin A: 231 IU
Vitamin D: 32.6 IU
Folate: 53.5 mcg
Calcium: 69.6 mg
Iron: 1.7 mg
Choline: 96.7 mg
BEAT eggs, oil and milk in large bowl until blended.
MIX cornmeal, flour, baking powder and salt in small bowl. ADD to egg mixture; stir just until dry ingredients are moistened. STIR IN corn.
HEAT lightly greased large nonstick skillet or griddle over medium heat until hot. Reduce heat to medium-low. SPOON 1 Tbsp. portions of batter into skillet; COOK until golden brown, turning once.
Quick and tasty Mexican-inspired pancakes. Fill them with scrambled eggs and black-bean salsa.
Always pre-heat skillet or griddle before cooking pancakes. Pan is hot when drops of water sizzle and dance on surface.
Cook pancakes in batches. Serve immediately or keep warm on a plate in a low (200°F) oven until all batter is used.