Ingredients
- ½ cup cornmeal
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 cup boiling water
- 2 eggs, separated
- 1 cup flour
- 1 tablespoon baking powder
- 1 cup milk
- ¼ cup peanut, vegetable or corn oil
- Nutritional Information
Nutritional analysis per serving (10 servings)
130 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 4 grams protein; 39 milligrams cholesterol; 252 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
10 pancakes
Preparation
- Combine the cornmeal, sugar and salt in a saucepan.
- Pour boiling water over, stirring constantly with a whisk. Cook, stirring, about two minutes and let cool. Add the egg yolks.
- Sift together the flour and baking powder and stir it into the batter. Add the milk and oil.
- Beat the egg whites until stiff and fold them in.
- Lightly oil a griddle. Ladle about a third of a cup of the batter for each pancake. Cook until browned on one side. Turn and cook on the other side. Continue until all the batter is used.
- Serve with syrup, preserves, jams or jellies.
15 minutes
Dining and Cooking