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    You are in: Home / Recipes / Whole Wheat Corn Hotcakes Recipe
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    Whole Wheat Corn Hotcakes

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Akikobay's Note:

    My son and I were experimenting with using whole grains and we came up with this recipe. We found that the cooking heat is a bit lower than normal pancakes would require and that they need to be carefully watched and turned. If you want to add fruit, sprinkle them into the batter after you put the batter on the griddle. We like bananas, blueberries, raspberries, strawberries or mandarin orange segments.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix dry ingredients well.
    2. 2
      Add eggs and 1 cup of milk. Mix.
    3. 3
      Add melted butter (you can substitute with bacon fat if you want to be really decadent).
    4. 4
      The mixture will be thick, but as necessary add the additional milk.
    5. 5
      Don't make the pancakes too big and cook over medium heat being careful not to burn. Add fruit as described above.

    Ratings & Reviews:

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    Nutritional Facts for Whole Wheat Corn Hotcakes

    Serving Size: 1 (138 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 477.5
     
    Calories from Fat 176
    37%
    Total Fat 19.6 g
    30%
    Saturated Fat 10.4 g
    52%
    Cholesterol 199.8 mg
    66%
    Sodium 737.5 mg
    30%
    Total Carbohydrate 64.8 g
    21%
    Dietary Fiber 3.6 g
    14%
    Sugars 17.0 g
    68%
    Protein 14.1 g
    28%

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