Frontier Lacy-Edged Corn Pancakes
Recipe: #23748
May 12, 2016
Categories: Breakfast, Southwest, 5-Minute Prep, Brunch, Gluten-Free, more
"Old time corn cake recipe with the syrup they used"
Original is 3 servings
Ingredients
- FOR SYRUP
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Nutritional
- Serving Size: 1 (270.3 g)
- Calories 615.7
- Total Fat - 17.1 g
- Saturated Fat - 7.4 g
- Cholesterol - 108.4 mg
- Sodium - 1055.2 mg
- Total Carbohydrate - 103.3 g
- Dietary Fiber - 3 g
- Sugars - 71.8 g
- Protein - 14.9 g
- Calcium - 134.7 mg
- Iron - 2 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Into 1 cup white cornmeal, 1/2 teaspoon salt and 1/2 teaspoon baking soda, mix an egg and 1 1/4 cup buttermilk.
Step 2
Place tablespoon of bacon fat in hot skillet.
Step 3
Let the fat smoke a little before placing into it a tablespoon of batter, dropped at a distance of six inches.
Step 4
Dropping batter at a distance into hot fat is essential so you dont get burned.
Step 5
Serve with syrup made by bringing to boil over a low heat 1 cup dark-brown sugar, 1/4 cup water and tablespoon butter and 1 T bacon fat.
Tips
No special items needed.
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