Cornmeal Pancakes From The Wildflower Inn
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Breakfast, Inn | 8 | Servings | |
INGREDIENTS
| 2 | c | Yellow cornmeal |
| 1 | c | All-purpose flour |
| 1 | T | Sugar |
| 1 | t | Salt |
| 1 | t | Baking soda |
| 1 | t | Baking powder |
| 2 | c | Buttermilk, or plain yogurt |
| 1/2 | c | Milk |
| 1/4 | c | Vegetable oil |
| 2 | Eggs | |
| 1 | c | Blueberries, to 2 cups |
| optional |
INSTRUCTIONS
7/8 Combine the dry ingredients in a large bowl and mix well. Add the buttermilk, milk, oil, and eggs and stir until all ingredients are incorporated. Gently stir in the blueberries if you are using them. Let sit for 5 to 10 minutes. Heat a griddle or large frying pan to medium hot and oil lightly. Use a 1/4-cup measuring cup to ladle the batter onto the griddle. Cook until bubbles form on the surface; turn to brown the second side. Country Inns and Back Roads Cookbook (1995) by Linda Glick Conway MC formatted by Brenda Adams <adamsfmle@sprintmail.com>; mc post Dedicated to the famous and wonderful Rooby Beach, the moderator at mc-recipe mailing list. Recipe by: Wildflower Inn, Jackson, Wyoming Posted to MC-Recipe Digest V1 #660 by Badams <adamsfmle@sprintmail.com> on Jul 08, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 270
Calories From Fat: 85
Total Fat: 9.6g
Cholesterol: 47.7mg
Sodium: 545.1mg
Potassium: 157mg
Carbohydrates: 40.6g
Fiber: 3.1g
Sugar: 4.4g
Protein: 6.3g