The best delicious Corn Griddlecakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Corn Griddlecakes recipe today!
Hello my friends, this Corn Griddlecakes recipe will not disappoint, I promise! Made with simple ingredients, our Corn Griddlecakes is amazingly delicious, and addictive, everyone will be asking for more Corn Griddlecakes.
What Makes This Corn Griddlecakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Corn Griddlecakes.
Ready to make this Corn Griddlecakes Recipe? Let’s do it!
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1 c Unbleached all-purpose flour
1 tb Cornmeal
1 tb Sugar
2 ts Baking powder
1/2 ts Salt
1 c Reconstituted nonfat dry
-milk; or rice milk
1 Egg; or two egg whites
Beaten
2 tb Corn oil
1/8 ts Almond extract
1 c Corn kernels
In large sifter, place flour, cornmeal, sugar, salt, baking powder and
salt. Sift together into medium bowl. In seperate bowl whisk together
milk or rice milk, egg or whites, oil and extract. Add to dry
ingredients, mixing lightly with fork. Do not overmix. Fold in corn
kernels.
Drop by 1/4 cupfuls onto preheated, lightly oiled nonstick skillet or
griddle. Cook over medium heat until bubbles appear, about 2 minutes.
Turn once; cook other side until golden, about 2 minutes. Makes 10-12
medium pancakes. |
NOTES : 3 grams of fat per pancake.
Yields
10 servings
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