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Recipe Name: Cornmeal Pancakes From The Wildflower Inn Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 8

2 Cup(s) Yellow cornmeal
1 Cup(s) All-Purpose Flour
1 Tablespoon(s) Sugar
1 Teaspoon(s) Salt
1 Teaspoon(s) Baking soda
1 Teaspoon(s) Baking Powder
2 Cup(s) Buttermilk, or plain yogurt
1/2 Cup(s) Milk
1/4 Cup(s) Vegetable oil
2 Eggs
1 Cup(s) Blueberries, to 2 cups

Combine the dry ingredients in a large bowl and mix well. Add the
buttermilk, milk, oil, and eggs and stir until all ingredients are
incorporated. Gently stir in the blueberries if you are using them.
Let sit for 5 to 10 minutes. Heat a griddle or large frying pan to
medium hot and oil lightly. Use a 1/4-cup measuring cup to ladle the
batter onto the griddle. Cook until bubbles form on the surface; turn
to brown the second side. Country Inns and Back Roads Cookbook (1995)
by Linda Glick Conway MC formatted by Brenda Adams
<>; mc post Dedicated to the famous and
wonderful Rooby Beach, the moderator at mc-recipe mailing list.
Recipe by: Wildflower Inn, Jackson, Wyoming Posted to MC-Recipe Digest
V1 #660 by Badams <> on Jul 08, 1997

Nutrition (calculated from recipe ingredients)
Calories: 270
Calories From Fat: 85
Total Fat: 9.6g
Cholesterol: 47.7mg
Sodium: 545.1mg
Potassium: 157mg
Carbohydrates: 40.6g
Fiber: 3.1g
Sugar: 4.4g
Protein: 6.3g

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