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Recipe: Fresh Corn Buttermilk Pancakes
Servings: 4
Preparation Time: 15 min.
Cooking Time: 10 min.
 
Ingredients:
  • 2/3 cup lowfat buttermilk
  • 1 Tbs. olive oil
  • 2 Tbs. honey
  • 1 egg
  • 1 cup all purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 1/3 cup fresh corn kernels
Cooking Directions:
Combine first 4 ingredients in a blender or food processor and process until mixed thoroughly. Sift next 5 ingredients together in a bowl. Stir into wet ingredients. Stir in corn. Heat a heavy nonstick griddle or skillet over medium high heat. Pour 1/4 cup mixture for each pancake onto griddle and cook 2-3 minutes on each side, or until golden. Keep in a warm oven while cooking remaining pancakes.
 
Per Serving: calories 214, fat 5.3g, calories from fat 22%, protein 6.2g, cholesterol 48.2mg, dietary fiber 1.2g

Nutrients Exchanges
Calories 214 Milk Exchanges 0.2
Protein 6.2g Vegetable Exchanges 0.0
Carbohydrates 36.4g Fruit Exchanges 0.0
Dietary Fiber 1.2g Bread Exchanges 1.5
Sugar 11.6g Other Carbohydrates/Sugar Exchanges 0.5
Fat Total 5.3g Lean Meat Exchanges 0.2
Saturated Fat 1.1g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 3.3g Fat Exchanges 0.8
Poly-unsaturated Fat 0.8g
% Calories from Fat 22%    
Cholesterol 48.2mg
Sodium 285.9mg
Vitamins Minerals
Vitamin A 27.9IU Calcium 166.6mg
Thiamin (B1) 0.5mg Copper 0.2mg
Riboflavin (B2) 0.4mg Iron 2.0mg
Niacin (B3) 2.2mg Magnesium 17.9mg
Vitamin B6 0.4mg Manganese 0.4mg
Vitamin B12 0.2mcg Phosphorus 271.0mg
Vitamin C 1.3mg Potassium 398.9mg
Vitamin E 1.4IU Selenium 14.1mcg
Folate 20.9mcg Sodium 285.9mg
Pantothenic Acid 0.5mg Zinc 0.6mg