Cornmeal Pancakes
Swap some of the flour in your brunch pancakes for antioxidant-rich cornmeal
Serving Size
1 pancake
Servings
10
Prep Time
6 min
Cook Time
15 min
Ingredients
1 cup
all-purpose flour
1/3 cup
cornmeal
1 tablespoon
Sugar
1 1/2 teaspoons
baking powder
1/4 teaspoon
baking soda
1/4 teaspoon
salt
1
large egg, lightly beaten
1 cup
1% low-fat milk
1 tablespoon
molasses
1 tablespoon
melted butter
coat skillet
cooking spray
Directions
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a large bowl; stir with a whisk. Combine egg and next 3 ingredients in a bowl. Add egg mixture to flour mixture, stirring until well blended.
- Spoon 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered in bubbles and edges look cooked.
Nutrition Information
| Sodium | 173 mg |
| Saturated fat | 0.9 g |
| Protein | 2.8 g |
| Fiber | 0.7 g |
| Fat | 2 g |
| Cholesterol | 24 mg |
| Carbs | 17.1 g |
| Calories | 99 |
Oxmoor House Healthy Eating Collection, Oxmoor House 2005