Parmesan-Cornmeal Pancakes
From: Better Homes and GardensThese 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.
Servings: Makes about 16 pancakes.
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Ingredients
1
cup
all-purpose flour
3/4
cup
yellow cornmeal
1/3
cup
grated Parmesan
1
Tbsp.
sugar (optional)
1
tsp.
baking soda
1/2
tsp.
salt
1-3/4
cups
buttermilk
2
eggs, lightly beaten
2
Tbsp.
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
Calories 92, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 29 mg, Sodium 216 mg, Carbohydrate 12 g, Total Sugar 1 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 6%, Iron 4%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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