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Cornmeal Pancakes |
| Yield: 6 servings |
Ingridients:
1 each egg, large
1 cup water
1/2 cup all purpose flour
1/3 cup cornmeal
1/2 teaspoon baking powder
1/2 teaspoon salt |
Preparation:
In a bowl, combine egg and water, stir in flour, cornmeal, baking powder and salt; beat well, then allow tos tand for 5-10 minutes. Heat a nonstick frypan over medium heat. Brush very lightly with vegetable oil. Stir batter, then pour batter, 2 tablespoons at a time, into frypan to make very thin pancakes. Cook until just dry on top. Do not turn. Stack until all pancakes are cooked. Stir batter as it is being used. |
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| Proximates |
|
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| Water |
g |
48.28 |
| Energy |
kcal |
125 |
| Protein |
g |
3.61 |
| Total lipid (fat) |
g |
0.48 |
| Ash |
g |
0.96 |
| Carbohydrate, by difference |
g |
26.07 |
| Fiber, total dietary |
g |
2 |
| Minerals |
|
|
| Calcium, Ca |
mg |
22 |
| Iron, Fe |
mg |
0.42 |
| Magnesium, Mg |
mg |
13 |
| Phosphorus, P |
mg |
60 |
| Potassium, K |
mg |
99 |
| Sodium, Na |
mg |
205 |
| Zinc, Zn |
mg |
0.26 |
| Copper, Cu |
mg |
0.036 |
| Manganese, Mn |
mg |
0.098 |
| Selenium, Se |
mcg |
6.3 |
| Vitamins |
|
|
| Vitamin C |
mg |
0 |
| Thiamin |
mg |
0.045 |
| Riboflavin |
mg |
0.041 |
| Niacin |
mg |
0.365 |
| Pantothenic acid |
mg |
0.124 |
| Vitamin B-6 |
mg |
0.064 |
| Folate |
mcg |
14 |
| Vitamin B-12 |
mcg |
0.01 |
| Vitamin A, IU |
IU |
0 |
| Vitamin E |
mg_ATE |
0.083 |
| Lipids |
|
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| Fatty acids, total saturated |
g |
0.068 |
| Fatty acids, total monounsaturated |
g |
0.104 |
| Fatty acids, total polyunsaturated |
g |
0.207 |
| Cholesterol |
mg |
0 |
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