Corn Griddle Cakes

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6
Servings

15m
Prep Time

15m
Cook Time

30m
Ready In

Recipe: #35534

August 24, 2020

Categories: Breakfast, Dairy, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Special Cooking, Vegetarian, Make it from scratch, Flour, Buttermilk, Butter/Margarine, Kosher Dairy, Pancakes more

recipe by:
JoanWagnerTeller

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recipe by:
JoanWagnerTeller

"This recipe is from my mother, Constance Wagner, whose pancakes were always perfect. It makes about 25 cakes but the recipe can be halved."

Original recipe yields 6 servings

Metric US

Ingredients

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2 eggs, separated
2 cups buttermilk
1 cup all-purpose flour
1 cup cornmeal (yellow or white cornmeal)

1 teaspoon baking soda
½ teaspoon salt
2 tablespoons butter (or oil)

Nutritional

Serving Size: 1 (209.8 g)
Calories 349.8
Total Fat - 15.2 g
Saturated Fat - 6.6 g
Cholesterol - 320.5 mg
Sodium - 645.6 mg
Total Carbohydrate - 36.1 g
Dietary Fiber - 2 g
Sugars - 4.5 g
Protein - 16.6 g
Calcium - 144.9 mg
Iron - 2.4 mg
Vitamin C - 0 mg
Thiamin - 0.2 mg

Step 1

Beat yolks slightly. Beat in the buttermilk.

Step 2

Sift flour, cornmeal, soda, and salt and add all at once to the liquids. Beat smooth.

Step 3

Blend in the butter.

Step 4

Beat the egg whites until stiff and fold into the mixture. Cook on griddle.

Tips & Variations

No special items needed.

Tags : Breakfast Pancakes

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