Corncakes are topped with a mixture of maple syrup and yogurt.
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 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 or griddle, fry pancakes over medium heat for 5 minutes on each
side, until nicely browned.
Combine yogurt and syrup in a small bowl; spoon over pancakes.
More Pancakes and Waffles
Blueberry Ricotta Pancakes
Apple Oven Pancake
Buttermilk Pancakes
Basic Pancakes
Applesauce Pancakes With Apple Cider Syrup
Blueberry Buttermilk Pancakes
Strawberry Pancakes
Pain Perdu
Pumpkin Pancakes
Sweet Potato Pancakes
Buttermilk Waffles
Raised Waffles
Cornmeal Pancakes
Blueberry Cornmeal Pancakes
Quick Bread Recipes
Breakfast Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
