Preheat your griddle over medium-low heat.
In a medium bowl, sift together the cornmeals, flour, wheat germ, brown sugar, baking powder, baking soda, and salt. In a separate bowl, beat the egg, then whisk in the buttermilk, followed by the oil.
Pour the liquid mixture into the dry mixture, whisking quickly to blend the ingredients thoroughly. Do not overbeat; whisk only until the ingredients are thoroughly combined.
Grease the griddle. Working in batches, pour a little less than 1/4 cup of the pancake batter onto the griddle. Cook the pancakes for about 3 minutes, or until bubbles appear on top and the underside is nicely browned. Flip the pancakes and cook for another 2 minutes. If making a second batch of pancakes the cooking time may be a bit shorter.
To serve, melt some butter in warmed maple syrup and drizzle over these slightly crunchy pancakes. Dust with confectioners’ sugar, if desired.
Another option is to serve them as the hot bread with a main meal like soup, or chili. They are versatile enough to go with many different entrees.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (134g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 67 (29%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 63.6mg||20 %|
|Sodium 515.1mg||18 %|
|Potassium 233mg||6 %|
|Total Carbohydrate 33.4g||10 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 31.4g|
|Protein 7.5g||11 %|
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: 230
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