Blue Cornmeal Hotcakes |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 3-inch cakes | |||||||||
| INGREDIENTS: | ||
| 1 cup blue cornmeal | 1 tablespoon baking powder | 1 teaspoon salt |
| 1 tablespoon sugar | 3 tablespoons melted shortening | 2 eggs, beaten |
| 1 cup milk (or 1/4 cup milk powder plus 1-1/4 cups water) | ||
| 1 | In a large mixing bowl, combine dry ingredients (including powdered milk if you are using it). Stir ingredients together. |
| 2 | Add shortening, eggs, and liquid and mix well. |
| 3 | Drop by spoonfuls on a lightly greased griddle, turning once as cakes brown-usually three to four minutes. |