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    You are in: Home / Recipes / Corn Griddlecakes Recipe
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    Corn Griddlecakes

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Molly53's Note:

    A hearty, flavorful variation on pancakes made from a batter similar to Friendship batter. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Lovely served with butter and syrup or honey. Overnight standing time not included in preparation time.

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    Ingredients:

    Yield:

    pancakes

    Units: US | Metric

    Directions:

    1. 1
      Cool milk to lukewarm and add softened yeast.
    2. 2
      Mix dry ingredients together; stir in yeast mixture, cover and let stand overnight in a warm place.
    3. 3
      Add eggs and let stand ten to fifteen minutes before baking.
    4. 4
      Drop mixture from a spoon onto a hot, greased griddle.
    5. 5
      Cook on one side until puffed, golden brown and full of bubbles; turn and cook on the other side.
    6. 6
      Serve hot with butter and syrup or honey.

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    Nutritional Facts for Corn Griddlecakes

    Serving Size: 1 (1355 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 67.0
     
    Calories from Fat 10
    15%
    Total Fat 1.1 g
    1%
    Saturated Fat 0.5 g
    2%
    Cholesterol 14.1 mg
    4%
    Sodium 78.6 mg
    3%
    Total Carbohydrate 11.8 g
    3%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.5 g
    2%
    Protein 2.2 g
    4%

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