Recipe courtesy of Lucky's Cafe
Recipe courtesy of Lucky's Cafe
Episode:
Triple D Nation: Farm-to-Table Fresh
Sweet Corn Griddle Cakes
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 12 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 308
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 7 g
- Cholesterol
- 77 mg
- Sodium
- 443 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 12 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 308
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 7 g
- Cholesterol
- 77 mg
- Sodium
- 443 mg
Ingredients
Directions
- Combine the eggs, sugar and salt in a stand mixer fitted with the whisk attachment and mix until combined.
- Whisk the buttermilk, milk, and yogurt in a separate bowl until combined.
- Combine the cornmeal, flour, baking soda and baking powder in another bowl and mix with a fork until combined.
- Add the buttermilk mixture to the egg mixture and mix until combined. Remove from the stand mixer and fold the flour mixture in by hand, followed by the melted butter, until combined.
- Heat a griddle (or skillet) with 1/2 teaspoon vegetable oil until hot.
- Portion out 1/4 cup of the batter and cook until bubbles form over the griddle cake, then flip and cook until dry. Repeat with the remaining batter.
