Directions:
- In a medium bowl, whisk together cornmeal, flour, sugar, baking powder and salt. In a small bowl, whisk together milk, eggs and oil until smooth. Pour wet ingredients on top of dry; stir with fork just until combined. Add corn and scallions and stir until well-combined.
- Lightly oil a skillet and place over medium heat until oil shimmers. Add dollops of batter (about 1/4 cup per pancake) to pan. It should sizzle as soon as it hits the oil; if it doesn't the oil isn't hot enough.
- Cook until bubbles appear at edges of pancakes, about 3 minutes. Flip pancakes and cook until browned underneath, 1.5-2 minutes more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 439.82 Kcal (1841 kJ) | ||
| Calories from fat | 104.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.59g | 18% | |
|---|---|---|---|
| Cholesterol | 94.23mg | 31% | |
| Sodium | 612.59mg | 26% | |
| Potassium | 824.11mg | 18% | |
| Total Carbs | 73.17g | 24% | |
| Sugars | 11.58g | 46% | |
| Dietary Fiber | 5.41g | 22% | |
| Protein | 12.85g | 26% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 2.3mg | 13% | |
| Calcium | 268.8mg | 27% | |
| Amount Per 100 g | |||
| Calories | 190.17 Kcal (796 kJ) | ||
| Calories from fat | 45.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.01g | 18% | |
|---|---|---|---|
| Cholesterol | 40.74mg | 31% | |
| Sodium | 264.88mg | 26% | |
| Potassium | 356.34mg | 18% | |
| Total Carbs | 31.64g | 24% | |
| Sugars | 5.01g | 46% | |
| Dietary Fiber | 2.34g | 22% | |
| Protein | 5.55g | 26% | |
| Vitamin C | 1mg | 4% | |
| Iron | 1mg | 13% | |
| Calcium | 116.2mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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