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- 2 1/4 cups all-purpose flour
- 1 1/4 cups cornmeal
- 3/4 cup buttermilk powder
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup butter-flavored shortening
1. Mix flour, cornmeal, buttermilk powder, baking powder, baking soda, and salt. Stir until well combined. Cut shortening into flour mixture until mixture resembles coarse crumbs. Store in an airtight container for up to 6 weeks. To use, spoon lightly into a measuring cup and level off with a straightedged spatula. Makes 5-1/2 cups mix.
Yield: About 12 pancakes
- 1 egg, slightly beaten
- 1 1/4 cups water
- 2 teaspoons finely shredded orange peel
- 2 tablespoons cooking oil
- 2 cups Cornmeal Pancake Mix
- 1/2 cup chopped nuts (optional)
1. In a medium mixing bowl combine egg, water, orange peel, and cooking oil. Add Cornmeal Pancake Mix. Stir just until combined but still slightly lumpy. If desired, add chopped nuts. Heat a lightly greased griddle over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Cook until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry. Makes 12 pancakes.
- cal. (kcal) 299,
- Fat, total (g) 15,
- chol. (mg) 6,
- sat. fat (g) 4,
- carb. (g) 35,
- fiber (g) 1,
- pro. (g) 7,
- vit. A (IU) 49,
- sodium (mg) 501,
- calcium (mg) 182,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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