| |
| INGREDIENTS |
| ½ c |
all-purpose flour |
| ¼ c |
whole wheat flour |
| ¼ c |
cornmeal |
| 2 tbsp |
sugar |
| ½ tsp |
baking soda |
| ½ tsp |
salt |
| 1 |
egg |
| 1 c |
buttermilk |
| 2 tbsp |
butter, melted |
|
|
|
| RECIPE |
- In a large bowl, combine the first six ingredients.
- In a small bowl, whisk the egg, buttermilk and butter. Stir into dry ingredients just until moistened.
- Pour batter by ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top.
- Cook until the second side is golden brown.
- Serve with syrup, if desired.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
2 pancakes
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
231 |
|
| Total Fat |
8 |
g |
|
| Saturated Fat |
4 |
g |
|
|
|
| Sodium |
575 mg |
|
| Total Carbohydrates |
33 g |
|
| Fiber |
2 g |
|
| Protein |
7 g |
|
|
|
