Strawberry-Corn Pancakes
Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cornmeal
yellow, uncooked |
|
| 3E+1 | ml |
cornmeal
yellow, uncooked |
|
| 118 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
evaporated, skim |
|
| 1 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
strawberries
sliced, divided |
|
| 15 | ml |
margarine
reduce-calorie |
|
| 5 | ml |
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.
