You can drizzle the corn cakes with strawberry syrup, but they're also rice plain and served with dinner. The medium-grind cornmeal gives the pancakes a buttery, rich flavor.
Stir together the milk and vinegar.
Whisk together the pancake mix, cornmeal, and salt. Add the milk mixture, eggs, and oil; stir until just combined
Grease nonstick skillet. Pour the batter 1/4 cup each and cook till golden brown.
Cook jelly and water over low heat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 76 | ||
Calories from Fat: 6 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 8.8mg | 3 % | |
Sodium 11.9mg | 0 % | |
Potassium 47.5mg | 1 % | |
Total Carbohydrate 16.4g | 5 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 15.5g | ||
Protein 1.3g | 2 % | |
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: 76
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