Blue-Cornmeal Pancakes
Yield
1 batchPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
milk
|
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | cup |
cornmeal
blue or yellow |
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | cup |
safflower oil
|
|
| 1 | cup |
egg whites
beaten |
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
milk
|
|
| 118 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 237 | ml |
cornmeal
blue or yellow |
|
| 414 | ml |
all-purpose flour
|
|
| 237 | ml |
safflower oil
|
|
| 237 | ml |
egg whites
beaten |
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Blend milk, sugar, baking powder, cornmeal and flour in large bowl.
Make well in center of dry ingredients.
Add oil, egg whites and vanilla.
Mix with wire whisk until smooth.
Pour by ¼ cupfuls on lightly greased griddle or non-stick skillet and bake until browned underneath.
Flip and bake on other side.
Serve with honey or molasses.
