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, more

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"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
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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.
Tags : Breakfast Pancakes

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