Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 4 c. tender corn kernels (canned corn may be used)
- 3 tsp salt
- 3/4 x to 1 c. of water (depending on how tender the corn is)
- 3/4 c. sugar
Direcciones
- Preparation:Mix all the ingredients in a blender. The mix should become thick and heavy. If not, add in more corn or possibly a few Tbsp. of Jiffy Corn Muffins Mix. Shape the mix into small pancakes approximately 1/2 inch thick and about 5 inches in diameter. Let them cook on medium heat for about one minute on each side, or possibly till small bubbles form on the top. Pancakes should be served warm, and may be accompanied with cheese (feta cheese is a good option).
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 528g | |
| Calories 934 | |
| Calories from Fat 24 | 3% |
| Total Fat 2.81g | 4% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6994mg | 291% |
| Potassium 1065mg | 30% |
| Total Carbs 234.76g | 63% |
| Dietary Fiber 10.1g | 34% |
| Sugars 163.5g | 109% |
| Protein 11.83g | 19% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
