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

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