Strawberry-corn pancakes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Cornmeal, yellow, uncooked |
| 2 | tablespoons | Cornmeal, yellow, uncooked |
| ½ | cup | Flour, all-purpose |
| 1 | cup | Milk, evaporated, skim |
| 1 | Egg, large | |
| 1 | teaspoon | Extract, vanilla |
| 2 | cups | Strawberries, sliced, divide |
| 1 | tablespoon | Margarine, reduce-cal(tub) |
| 1 | teaspoon | Margarine, reduce-cal(tub) |
Directions
1. Using a fork, in medium bowl, combine cornmeal, flour, and baking powder. In small bowl combine milk, egg and vanilla. Add milk mixture to cormeal mixture; stir until combined. Using a rubber scraper, gently fold in ½ cup strawberries. 2. In 9-inch nonstick skillet, melt 2 teaspoons margarine. Drop batter by ¼-cup measures into skillet making 4 pancakes, and leaving a space between each. Cook 3 to 4 minutes until golden; turn and cook
1 minute longer. Repeat procedure with remaining margarine and batter
making 4 more pancakes. (2 pancakes per serving) 3. To serve, top each pancake with an equal amount of remaining strawberries.
Each serving provides: ½ milk ½ fat ¼ protein 1¾ breads ½ fruit 15 optional
Per serving: 310 mg sodium 55 mg cholesterol