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Strawberry-Corn Pancakes



Trans-fat Free, Good source of fiber, Low Sodium


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
1 teaspoon margarine


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.


* not incl. in nutrient facts

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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?


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