Parmesan-Cornmeal Pancakes

These savory hotcakes have the crunch of cornmeal and the nutty flavor of Parmesan. Great for breakfast or brunch, but try them at dinner with a topping of sour cream and herbs.

  • Yields: 16 pancakes
  • Prep: 15 mins
  • Bake: 1 min to 2 mins per side
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Parmesan-Cornmeal Pancakes
Ingredients
3/4
cup yellow cornmeal
1/3
cup grated Parmesan
1
tablespoon sugar (optional)
1
teaspoon baking soda
1/2
teaspoon salt
1 3/4
cups buttermilk
2
eggs, lightly beaten
2
tablespoons cooking oil
1/3
cup finely chopped green onion
Directions
  1. In a bowl combine flour and other dry ingredients. In second bowl combine remaining ingredients. Stir buttermilk mixture into flour mixture until slightly lumpy.
  2. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Makes about 16 pancakes.
Nutrition Facts (Parmesan-Cornmeal Pancakes)
    Per serving:
  • 92 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 29 mg chol.,
  • 216 mg sodium,
  • 12 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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