Strawberry-Corn Pancakes
12
12
Ingredients
| ½ | cup |
cornmeal
yellow, uncooked |
|
| 2 | tablespoons |
cornmeal
yellow, uncooked |
|
| ½ | cup |
all-purpose flour
|
|
| 1 | cup |
milk
evaporated, skim |
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
strawberries
sliced, divided |
|
| 1 | tablespoon |
margarine
reduce-calorie |
|
| 1 | teaspoon |
margarine
reduce-calorie |
Directions
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.
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.
To serve, top each pancake with an equal amount of remaining strawberries.
Nutrition Facts
Serving Size 197g (6.9 oz)Amount per Serving
Calories 23628% of calories from fat
% Daily Value *
Total Fat 7g
11%
Saturated Fat 2g
10%
Trans Fat
0g
Cholesterol 58mg
19%
Sodium 101mg
4%
Total Carbohydrate
12g
12%
Dietary Fiber 3g
14%
Sugars g
Protein
15g
Vitamin A 8%
•
Vitamin C 82%
Calcium 10%
•
Iron 11%
* based on a 2,000 calorie diet
How is this calculated?
