Ingredients:
- Corncakes:
- 3/4 cup stone-ground cornmeal
- 1/2 cup all-purpose white flour
- 1/2 cup whole-wheat flour
- 1 teaspoon baking powder
- 2 Tbsp. sugar
- 1/2 teaspoon salt
- 1 1/4 cups skim milk
- 1/4 cup low-fat plain or vanilla yogurt
- 2 tablespoon vegetable oil
- 4 egg whites
- .
- Topping:
- 8 oz. (1 cup) low-fat plain or vanilla yogurt
- 1/4 to 1/2 cup maple syrup
Preparation:
Combine dry ingredients in a large bowl. In a medium bowl, mix together milk, 1/4 cup yogurt and vegetable oil; stir into dry cornmeal mixture until blended. Beat egg whites until stiff peaks form; fold whites gently into the cornmeal batter. In a lightly oiled skillet, fry pancakes over medium heat for 5 minutes on each side, until browned and puffed.Combine topping ingredients in a small bowl and spoon over pancakes.
More Pancakes and Waffles
Fluffy Corn Cakes
Cornmeal Pancakes II
Alice's Batter Cakes
Apple Pancakes with Cider Sauce
Cinnamon Oatmeal Pancake Mix
Corncakes with Maple Yogurt Topping
Blueberry Johnnycakes with Maple Syrup
Cornmeal Batter Cakes
French Toast Sticks
Oven Pancakes
Dutch Babies
Rice Pecan Griddle Cakes
Lemon Blueberry Pancakes
Peanut Butter Waffles
Pain Perdu
Pumpkin Pancakes
Sweet Potato Pancakes
Quick Bread Recipes
Breakfast Recipes
Dessert Recipes Index
Cake Recipes Index
Bread Machine Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
