Zutaten für Cornmeal Pancakes Eggless
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Zubereitung von Cornmeal Pancakes Eggless
- In a large bowl, whisk together 1 cup fine cornmeal, 1/2 teaspoon salt, and 1/4 cup melted unsalted butter until well combined.
- Gradually add 1 cup milk, whisking constantly, until smooth. Add water, 1 tablespoon at a time, until you achieve a slightly thick but pourable batter (consistency should be similar to thick cream).
- Heat a lightly oiled griddle or large non-stick skillet over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Use a wet spatula or spoon to gently spread the batter into slightly thinner rounds (about 4 inches in diameter).
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
- Serve immediately with your favorite toppings such as maple syrup, honey, or butter.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
0g
Fat
8g
Carbs
6g
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15 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Healthy 5 Ingredients Or Less Pancakes And Waffles Breakfast Lunch Side Dishes Eggs Dairy Easy Beginner Cook Diabetic Heirloom Historical Holiday Event Kid Friendly Vegetarian Stove Top Dietary Seasonal Comfort Food Taste Mood Equipment
