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Popcakes

 

29

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free
 

Ingredients

237ml all-purpose flour
1.3ml salt
2.5ml baking soda
1each eggs
30ml butter
melted and cooled
237ml buttermilk
Mexican popcakes
177ml all-purpose flour
plus
15ml all-purpose flour
45ml masa harina
*

Directions

POPCAKES - In mixing bowl combine flour, salt and baking soda.

In small bowl, b eat egg until well mixed, Add cooled butter to egg and stir again.

Pour egg mixture and buttermilk into flour mixture.

Stir briskly until well mixed.

Fill 6 greased muffin cups half full.

Bake at 220 degrees C about 12 to 15 minute s, until popcakes brown on top.

Remove from oven. Serve immediately. MEXICAN POPCAKES - Replace flour with mixture of ¾ cup plus 15 ml flou r and 3 tablespoons masa harina. Proceed with recipe. PANCAKES - Follow Popcakes recipe, except barely stir ingredients together. Bat ter should look wet and shiny, like bowl of thick-curd cottage cheese. Don't worry about streaks of flour and lumps. Heat skillet and melt just enough oil or shortening to cover bottom. Drop batter by heaping tablespoon into skillet and gently pat each mound of batter down; don't flatten clumps of batter. Turn as s oon as edges of pancake look dry; don't wait for bubbles to break over top before turning.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 29624% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 337mg 14%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 6%
Sugars g
Protein 19g
Vitamin A 5% Vitamin C 1%
Calcium 9% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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