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Parmesan-Cornmeal Pancakes

Yield: 16 pancakes
Prep 15 mins Bake 1 min to 2 mins  per side
Parmesan-Cornmeal Pancakes
Ingredients
  • 1  cup  all-purpose flour
  • 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)
  • cal. (kcal) 92,
  • Fat, total (g) 3,
  • chol. (mg) 29,
  • sat. fat (g) 1,
  • carb. (g) 12,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 4,
  • vit. A (IU) 97,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 216,
  • Potassium (mg) 81,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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