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Picture of Ricotta-Cornmeal Pancakes
american breakfast

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1842 kcal 92 %
  • Fat 57 g 88 %
  • Saturated 29 g 145 %
  • Carbs 270 g 90 %
  • Fiber 8 g 31 %
  • Protein 62 g 123 %
  • Cholesterol 511 mg 170 %
  • Sodium 2327 mg 97 %
  • Calcium 1528 mg 153 %
  • Magnesium 151 mg 36 %
  • Potassium 1376 mg 29 %
  • Iron 15 mg 84 %
  • Zinc 6 mg 51 %
  • Phosphorus 1968 mg 281 %
  • Vitamin A 569 µg 63 %
  • Vitamin C 6 mg 7 %
  • Thiamin (B1) 2 mg 178 %
  • Riboflavin (B2) 3 mg 211 %
  • Niacin (B3) 15 mg 96 %
  • Vitamin B6 1 mg 48 %
  • Folate equivalent (total) 857 µg 214 %
  • Vitamin B12 3 µg 122 %
  • Vitamin D 2 µg 15 %
  • Vitamin E 4 mg 28 %
  • Vitamin K 5 µg 4 %

* 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.

Corn Pancakes recipes

Ingredients

  • 1 ⅔ cups unbleached all-purpose flour
  • ⅓ cup fine yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ¾ cups buttermilk
  • ½ cup fresh ricotta, plus more for serving
  • 1 teaspoon orange zest, plus 1 ½ teaspoons fresh orange juice and supremed oranges, for serving
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon safflower oil
  • Warm honey, for serving

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