
Ingredients
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½ cup white sugar
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½ cup oil
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2 large eggs
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2 cups all-purpose flour
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1 cup cornmeal
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1 tablespoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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½ cup milk, or more as needed
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1 tablespoon vegetable oil
Directions
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Combine sugar, 1/2 cup oil, and eggs in a bowl. Stir in flour, cornmeal, baking powder, baking soda, and salt. Stir in 1/2 cup milk. Add more milk, 1 tablespoon at a time, and stir to desired thickness.
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Heat vegetable oil in a large skillet over medium-low heat. Working in batches, spoon 1/4 cupfuls of batter onto the hot skillet; cook until bubbly on top and golden brown on the bottom, about 3 minutes. Flip and cook until golden on the bottom, 2 to 3 more minutes. Remove to a plate and repeat to make remaining pancakes.
Nutrition Facts (per serving)
388 | Calories |
18g | Fat |
51g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 388 | |
% Daily Value * | |
Total Fat 18g | 22% |
Saturated Fat 3g | 16% |
Cholesterol 48mg | 16% |
Sodium 432mg | 19% |
Total Carbohydrate 51g | 19% |
Dietary Fiber 2g | 5% |
Total Sugars 14g | |
Protein 7g | 13% |
Calcium 131mg | 10% |
Iron 3mg | 14% |
Potassium 100mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.