Try this Cilantro Corn Pancakes recipe, or contribute your own.
Suggest a better descriptionIn large bowl, sift together the flour, baking powder, baking soda, sugar and salt. Stir in cornmeal. In another bowl, lightly beat egg or egg whites, add buttermilk, oil, corn, chiles, cilantro and scallions. Add to dry ingredients; stir until combined. Place a griddle or large skillet over medium-high heat. When hot, brush with oil, then drop batter by large tablespoonfuls onto griddle. Cook until tiny holes form on each pancake. Turn pancakes; brown on other side. Pass mild salsa and sour cream to spoon over pancakes. From 1994 Shepherds Garden Seeds Catalog, pg. 15. Posted by Cathy Harned.
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Serving Size: 1 Serving (145g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 104 | ||
Calories from Fat: 23 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 18.8mg | 6 % | |
Sodium 554.7mg | 19 % | |
Potassium 319.1mg | 8 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 13.1g | ||
Protein 7g | 10 % | |
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: 104
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