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Suggest a better descriptionIn a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightIy lumpy). Stir in the corn, green onions, red pepper and green chilies; set aside. In a small mixing bowl, beat egg whites until stiff peaks form. Gently fold into batter. For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired. Yield: 20 pancakes. From the files of Al Rice, North Pole Alaska. Feb 1994
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Serving Size: 1 Serving (740g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1348 | ||
Calories from Fat: 470 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.2g | 70 % | |
Saturated Fat 16.5g | 82 % | |
Monounsaturated Fat 19.5g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 2119.9mg | 652 % | |
Sodium 3403.1mg | 117 % | |
Potassium 955.7mg | 25 % | |
Total Carbohydrate 142.2g | 42 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 138g | ||
Protein 77.6g | 111 % | |
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: 1348
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