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    You are in: Home / Recipes / Coconut and Corn Griddle Cakes Recipe
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    Coconut and Corn Griddle Cakes

    Coconut and Corn Griddle Cakes. Photo by Mercy

    1/1 Photo of Coconut and Corn Griddle Cakes

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Mercy's Note:

    I found this little gem in a 1978 cookbook called "Pennsylvania Dutch Cooking"

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    Ingredients:

    Yield:

    pancakes

    Units: US | Metric

    Directions:

    1. 1
      Sift the dry ingredients together.
    2. 2
      whisk the egg with the milk and water then add the dry ingredients.
    3. 3
      Add the melted butter.
    4. 4
      Stir in the coconut.
    5. 5
      Prepare on a hot griddle as you would pancakes.
    6. 6
      Serve with syrup, honey or sprinkle with powdered sugar.

    Ratings & Reviews:

    • on November 17, 2008

      55

      These were delicious fresh off the pan. I made them vegan by omitting the egg, using soymilk instead of milk, and substituting sunflower oil for the melted butter. I found they were also perfect corn cakes without the coconut added...try adding chopped jalapenos to the batter and putting salsa and sour cream on top...yum!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 02, 2006

      55

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    Nutritional Facts for Coconut and Corn Griddle Cakes

    Serving Size: 1 (789 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 225.2
     
    Calories from Fat 95
    42%
    Total Fat 10.6 g
    16%
    Saturated Fat 7.8 g
    39%
    Cholesterol 33.4 mg
    11%
    Sodium 369.6 mg
    15%
    Total Carbohydrate 29.3 g
    9%
    Dietary Fiber 3.6 g
    14%
    Sugars 2.5 g
    10%
    Protein 4.9 g
    9%

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