Cornmeal Pancakes with Tomato Salsa

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Cornmeal Pancakes with Tomato Salsa
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
134
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie134 kcal(6 %)
Protein3.07 g(3 %)
Fat7.46 g(6 %)
Carbohydrates13.34 g(9 %)
Sugar added0.52 g(2 %)
Roughage0.26 g(1 %)
Vitamin A84.37 mg(10,546 %)
Vitamin D0.65 μg(3 %)
Vitamin E0.84 mg(7 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.13 mg(12 %)
Niacin0.97 mg(8 %)
Vitamin B₆0.03 mg(2 %)
Folate23 μg(8 %)
Pantothenic acid0.17 mg(3 %)
Biotin0.08 μg(0 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C0 mg(0 %)
Potassium60.83 mg(2 %)
Calcium72.13 mg(7 %)
Magnesium7.17 mg(2 %)
Iron0.51 mg(3 %)
Iodine7.5 μg(4 %)
Zinc0.22 mg(3 %)
Saturated fatty acids4.32 g
Cholesterol40.51 mg
Author of this recipe:

Ingredients

for
8
Ingredients
½ cup
0.333 cup
1 teaspoon
½ teaspoon
1 teaspoon
granulated sugar
¼ teaspoon
1
large egg
1 cup
4 tablespoons
Tomato salsa (or sour cream)

Preparation steps

1.
Combine flour, cornmeal, baking powder, baking soda, sugar and salt in a large bowl. In another bowl, lightly beat the egg and buttermilk and add to the flour mixture until combined.
2.
Meanwhile, melt butter in a skillet or griddle over medium heat.
3.
For each pancake, pour scant 1/4 cup batter onto the skillet. Cook until puffed, dry around edges and with small bubbles. Turn and cook other sides until golden brown.
4.
Serve with salsa and sour cream spooned over warm pancakes, if desired