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Recipe Summary

prep:
10 mins
cook:
3 mins each
Servings:
6
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Ingredients

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Directions

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  • Combine flour, cornmeal, sugar, baking soda and salt in large bowl. Stir together buttermilk, corn and 2 tablespoons oil in small bowl.

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  • Make well in center of flour mixture. Add buttermilk mixture to well; stir to combine.

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  • Heat 2 large skillets or griddles over medium-high heat; lightly brush with vegetable oil. In one skillet, working in batches, ladle in scant 1/4 cup batter for each pancake. Cook until set and bubbly on top, about 2 minutes. Turn pancakes over; cook 1 minute or until cooked through. Stack between sheets of waxed paper and keep warm in 225°F oven.

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  • Sauté bacon in the other skillet, about 6 minutes.

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  • Serve pancakes with bacon, maple syrup and butter if desired.

Nutrition Facts

410 calories; total fat 10g; saturated fat 2g; cholesterol 30mg; sodium 1100mg; carbohydrates 63g; protein 18g.
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Reviews

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