Ingredients
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.
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