Corn Pancakes Recipe
Ingredients
- 1 c. of Aunt Jemima
- Buttermilk complete pancake mix
- 1 c. whole kernel corn liquid removed, save juice
- 3/4 c. juice from corn add in water if necessary to make 3/4 c.
Directions
- Heat frying pan over medium low heat or possibly electric griddle to 375 degrees. Frying pan is ready when drops of water sizzle, then evaporate. Put together pancake mix and corn juice just till large lumps disappear. Add in corn. Pour 1/4 cup butter for each pancake onto lightly greased frying pan. Turn when pancakes bubble and bottom are golden. Serve with butter and syrup. Makes 6 to 8 pancakes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 279g | |
| Calories 202 | |
| Calories from Fat 8 | 4% |
| Total Fat 0.95g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 463mg | 13% |
| Total Carbs 49.22g | 13% |
| Dietary Fiber 2.9g | 10% |
| Sugars 30.35g | 20% |
| Protein 3.66g | 6% |
