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Cornmeal Pancakes

Cornmeal Pancakes

Get Ready

Servings: Serves 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

Cornmeal Pancakes
11/2 cup Yellow cornmeal, dry mix
1/2 cup Brown rice flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
3 tablespoon Sugar
11/2 cup 2% Milk
2 each Large egg
1/4 cup Canola oil

directions:

1. In a medium mixing bowl, whisk together cornmeal, rice flour, baking powder, baking soda, and salt.
2. In a separate bowl, stir sugar, if using, into milk, then whisk in eggs until thoroughly combined. Stir in oil.
3. Pour milk mixture into dry ingredients and whisk until completely smooth.
4. Heat a nonstick electric griddle to 350 F or a nonstick skillet over medium heat. Test for readiness by sprinkling a few drops of water on heated surface; they should skitter and evaporate on contact. Spray surface with cooking oil if desired.
5. Use a 1/4-cup measure to pour batter onto griddle. Batter may be thick-- if so, use back of measuring cup to spread it on griddle to about 4 inches across. Sprinkle on add-ins (see Powered-Up Pancakes below), if using. Cook for approximately 1 to 3 minutes; uncooked surfaces should be bubbly all over. Flip pancakes and cook other sides for 1 to 2 minutes. Serve immediately.
6. If you prefer to serve all pancakes at once, place on a foil-lined baking sheet and keep warm in a low oven (200 F) until ready to serve. Leftover pancakes can be frozen, then reheated for 10 seconds in the microwave.
Suggestions: Sugar is optional, and soy milk may be substituted for 2% milk.
Powered-Up Pancakes
It's usually best to scatter add-ins across pancakes when they're first poured onto the griddle, rather than adding them by the handful to the batter, so that every pancake gets a uniform amount of extras. Mix and match for each pancake:
* 12 frozen blueberries
* 6 frozen raspberries
* 6 slices of banana
* 1 Tbsp. finely diced apple
* 1 Tbsp. mini chocolate chips
* 1 Tbsp. chopped nuts, such as almonds, walnuts, or hazelnuts
* 6 pieces diced sausage
* 1 Tbsp. shredded Cheddar or Monterey Jack cheese
Source: Hannaford fresh Magazine, March - April 2008

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Quantity Ingredients  
11/2 cup Yellow cornmeal, dry mix  
1/2 cup Brown rice flour  
1 teaspoon Baking Powder  
1/2 teaspoon Baking Soda  
1/4 teaspoon Salt  
3 tablespoon Sugar  
11/2 cup 2% Milk  
2 each Large egg  
1/4 cup Canola oil  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 478 kcal (23%)
Calories from Fat 198 kcal (0%)
Total Fat 22 g (33%)
Saturated Fat 7 g (35%)
Cholesterol 114 mg (38%)
Sodium 721 mg (30%)
Total Carbohydrates 68 g (22%)
Dietary Fiber 5 g (20%)
Protein 14 g (23%)
Vitamins
Vitamin A 394 IU (7%)
Vitamin C 1 mg (1%)
Minerals
Calcium 132 mg (2%)
Iron 7 mg (11%)
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