Ingredients
Scale
- 3/4 C cornmeal
- 1 tsp salt
- 2 Tb sugar
- 1 C boiling water
- 1 egg, separated
- 1/2 C buttermilk
- 2 Tb oil or melted butter
- 3/4 C flour
- 2 tsp baking powder
Instructions
- Mix together the cornmeal, salt and sugar. Stir in the boiling water, cover and let sit for a few minutes.
- Add milk, egg yolks and oil and stir well.
- Add flour and baking powder and stir just until combined. The batter will be stiff so add more milk until it flows off the spoon thickly.
- Beat the egg white until stiff peaks form and fold into batter.
- Heat griddle over medium heat and cook 1/3 C of batter for each pancake on one side until entire surface is covered with bubbles.
- Flip pancake and continue to cook until other side is golden.
Nutrition
- Serving Size: 1/10th
- Calories: 118
- Sugar: 3g
- Sodium: 351mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg