Try this Two-Grain Pancakes recipe, or contribute your own.
Suggest a better descriptionIn a bowl whisk together the cornmeal, the flours, the baking powder, the sugar, and the salt, add the egg, the milk, and the butter, and whisk the batter until it is blended well. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with oil. Working in batches, drop the batter by large spoonfuls onto the griddle, cook the pancakes for 30 seconds to 1 minute on each side, or until they are golden, and transfer them as they are cooked to a platter. Serve the pancakes with the syrup. Makes about sixteen 2 1/2-inch pancakes, serving 2. Gourmet April 1993
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Serving Size: 1 Serving (275g) | ||
Recipe Makes: 1 | ||
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Calories: 1024 | ||
Calories from Fat: 686 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 76.2g | 102 % | |
Saturated Fat 46.1g | 230 % | |
Monounsaturated Fat 20.2g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 398.3mg | 123 % | |
Sodium 867.1mg | 30 % | |
Potassium 374.5mg | 10 % | |
Total Carbohydrate 73.5g | 22 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 67.7g | ||
Protein 17g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1024
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