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Ingredientes
- 6 lrg Large eggs
- 2 1/2 c. buttermilk
- 2 1/4 c. yellow cornmeal
- 1 c. all-purpose flour
- 1/3 c. sugar
- 1 Tbsp. baking pwdr
- 1 tsp baking soda
- 3/4 tsp salt
- 8 Tbsp. butter - (about) melted Pure maple syrup
Direcciones
- Preheat oven to 250 degrees. Beat Large eggs in large bowl to blend. Add in buttermilk, cornmeal, flour, sugar, baking pwdr, baking soda and salt. Beat till smooth. Fold in 6 Tbsp. melted butter.
- Add in 1/2 Tbsp. melted butter to large nonstick skillet over medium heat. Working in batches, pour batter by 1/4 cupfuls into skillet, spacing apart. Cook pancakes till golden on bottom and some bubbles begin to break around edges, about 2 min. Turn pancakes over; cook till bottoms are golden, about 2 min.
- Transfer pancakes to baking sheet; place in oven to keep hot. Repeat with remaining batter, adding more melted butter by 1/2 tablespoonfuls to skillet as necessary. Serve pancakes with syrup.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 6 servings | |
| Calories 586 | |
| Calories from Fat 198 | 34% |
| Total Fat 22.43g | 28% |
| Saturated Fat 11.96g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 253mg | 84% |
| Sodium 1420mg | 59% |
| Potassium 338mg | 10% |
| Total Carbs 79.48g | 21% |
| Dietary Fiber 2.9g | 10% |
| Sugars 17.43g | 12% |
| Protein 16.21g | 26% |
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