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4 Serves
65 Mins
6 g
46 g
14 g
In a large mixing bowl, whisk together the flour, sugar, and baking powder.
Ingredients, vitamins, and health benefits
Flour
Sugar
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SwedishVitamin E
1 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
116 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
199 mg / 1,250 mgPotassium
103 mg / 4,700 mgSodium
167 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
2 g / 28 gSugar
16 g / 50 gSaturated Fat
6 g / 20 gCholesterol
114 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
In a separate bowl, beat the eggs and combine with melted butter, then stir into the dry ingredients until a smooth batter forms.
Heat a non-stick skillet over medium-low heat and pour in a ladle of batter, spreading it slightly to coat the bottom.
Once bubbles form on the surface, sprinkle the dry roasted peanuts, sugar, and a small amount of creamed corn over the center.
Cover the skillet and cook until the edges are golden brown and crispy, then fold the pancake in half using a spatula and remove from the heat.
Baking Powder
Egg
Melted Butter
Dry Roasted Peanuts
Creamed Corn
Vitamin A
40 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
116 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
199 mg / 1,250 mgPotassium
103 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
16 g / 50 gSaturated Fat
6 g / 20 gCholesterol
114 mg / 300 mgCaffeine
0 mgNet Carbs
17
g65
g12
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgAlcohol
0 g