Silver Dollar Corn Pancakes

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  • Ingredients
    3 large 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 recipe; 4 pancakes)

    Calories: 192

    Total fat: 11 g
    Saturated fat: 2 g
    Polyunsaturated fat: 4 g
    Monounsaturated fat: 4 g

    Cholesterol: 140 mg
    Sodium: 558 mg
    Carbohydrates: 16 g
    Fiber: 2 g
    Sugar: 3 g
    Protein: 7 g
    Vitamin A: 63 mcg
    Vitamin D: 1 mcg
    Folate: 32 mcg
    Choline: 112 mg
    Calcium: 39 mg
    Iron: 1 mg
    Potassium: 84 mg

    This recipe is a good source of protein and an excellent source of choline.

Directions

  1. BEAT eggs, oil and milk in large bowl until blended.

  2. MIX cornmeal, flour, baking powder and salt in small bowl. ADD to egg mixture; STIR just until dry ingredients are moistened. STIR in corn.

  3. 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.

Insider Info

  • Always preheat 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.