Corn Griddlecakes
Ingredients
Instructions
- Into medium bowl, sift flour with sugar, baking powder and salt.
- In small bowl, lightly beat egg.
- Add milk and salad oil; beat until well blended.
- Add to flour mixture all at once.
- Beat just until smooth.
- Stir in corn.
- Slowly heat griddle or skillet. To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
- For each griddlecake, spoon about 1/4 cup batter onto hot griddle, spreading to make a 5-inch circle.
- Cook until bubbles form on surface.
- Turn and cook until nicely browned on underside.
- Serve hot with butter and hot maple syrup.
- Makes nine 5-inch griddlecakes.
Nutrition & Diet Analysis (per serving)
507
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).