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Savory corn breakfast pancakes.
1 extra large egg
1/2 cup flour
1/2 cup 2% reduced fat milk
1 tbsp butter
1 tsp salt
1 <span class="measurestring" title="cup (8 fl oz)">cup</span> water
2 tsps baking powder
1 cup cornmeal
Combine cornmeal and salt. Add boiling water.
Cover and let stand 10 min.
Whisk in milk, melted butter, baking powder, egg and flour.
Cook on a griddle.
Use about 3 tablespoons of batter per pancake.
Note: adapted from the Joy of Cooking.
in 1 serving of Cornmeal Pancakes.
, 63% carbs, 13% protein.
Calorie Counter 100% Free
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