Corn Griddle Cakes
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6
Servings
Servings
15m PT15M
Prep Time
Prep Time
15m PT15M
Cook Time
Cook Time
30m
Ready In
Ready In
Recipe: #35534
August 24, 2020
"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
Ingredients
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.
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