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Cornmeal and Rye Pancakes

Tummy.Tucker's picture
Ingredients
  Dry yeast 6 Teaspoon
  Lukewarm water 1 1⁄2 Cup (24 tbs)
  Honey 1 Tablespoon
  Eggs 2 , beaten
  Oil 2 Tablespoon
  Cornmeal 1 Cup (16 tbs)
  Rye flour 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
Directions

Sprinkle dry yeast over lukewarm water.
Add honey.
Let soak for 10 minutes.
Combine beaten eggs and oil.
Stir in cornmeal, rye flour and salt.
Add yeast mixture.
Leave in a warm place for 30 minutes.
Lightly oil an iron skillet and heat to medium-high heat.
Spoon pancake batter into skillet in desired amount.
When bubbles appear on the surface of the pancakes, turn them.
Remove when brown on underside.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Breakfast
Method: 
Beating
Ingredient: 
Rye
Interest: 
Healthy

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1287 Calories from Fat 426

% Daily Value*

Total Fat 48 g74.5%

Saturated Fat 8.1 g40.7%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 1195.5 mg49.8%

Total Carbohydrates 183 g60.9%

Dietary Fiber 29.5 g118.2%

Sugars 14.6 g

Protein 44 g88.5%

Vitamin A 10% Vitamin C 0.27%

Calcium 12.3% Iron 87.2%

*Based on a 2000 Calorie diet

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Cornmeal And Rye Pancakes Recipe