- 1 cup Apounders Yellow or White Cornmeal
- 1 tablespoon honey
- 1 teaspoon salt
- 1 cup boiling water
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon (optional)
- 1 large egg
- 1/2 cup Nestle Carnation Evaporated Milk
- Maple syrup or applesauce
Combine the cornmeal, honey and salt in a medium bowl. Slowly stir in the boiling water. Cover; let stand for 10 minutes. Stir in the flour, baking powder and cinnamon just until blended.
Combine the egg and evaporated milk in a small bowl; add to the cornmeal mixture. Spoon 1/3 cup batter for each pancake onto a heated, lightly greased griddle or skillet; cook for about 1 minute or until bubbles appear on the surface. Turn; continue to cook for 1-2 minutes or until golden. Repeat with the remaining batter. Serve warm with maple syrup.
FOR CHEESE AND ONION CORN MEAL PANCAKES:
Add 1/2 cup shredded cheddar or mozzarella cheese and 1/4 cup finely chopped onions to batter; stir just until blended. Proceed as above.
Recipe reprinted by permission of Albers&reg;. All rights reserved.
nutrition information per serving
107 calories; 1g total fat; 22mg cholesterol; 300mg sodium; 21g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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