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| Home -> [Bakery, Breads, Breakfast, Cereals, Desserts, Diabetic, Fruits, Pancakes & Waffles, Pastry] -> [Strawberry-corn pancakes Recipe] |
Strawberry-corn pancakes
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Bakery, Breads, Breakfast, Cereals, Desserts, Diabetic, Fruits, Pancakes & Waffles, Pastry |
Rating: |
0 |
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Ingredients:
| 1/2
| cup | Cornmeal, yellow, uncooked | | 2
| tbsp | Cornmeal, yellow, uncooked | | 1/2
| cup | Flour, all-purpose | | 1
| cup | Milk, evaporated, skim | | 1
| | Egg, large | | 1
| tsp | Extract, vanilla | | 2
| cup | Strawberries, sliced, divide | | 1
| tbsp | Margarine, reduce-cal(tub) | | 1
| tsp | Margarine, reduce-cal(tub) |
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Procedures:
| 1 | Using a fork, in medium bowl, combine cornmeal, flour, and baking powder. | | 2 | In small bowl combine milk, egg and vanilla. | | 3 | Add milk mixture to cormeal mixture; stir until combined. | | 4 | Using a rubber scraper, gently fold in ?cup strawberries. | | 5 | In 9-inch nonstick skillet, melt 2 teaspoons margarine. | | 6 | Drop batter by ?cup measures into skillet making 4 pancakes, and leaving a space between each. | | 7 | Cook 3 to 4 minutes until golden; turn and cook 1 minute longer. | | 8 | Repeat procedure with remaining margarine and batter making 4 more pancakes. | | 9 | (2 pancakes per serving) To serve, top each pancake with an equal amount of remaining strawberries. | | 10 | Each serving provides: ?milk ?fat ?protein 1 ?breads ?fruit 15 optional per serving: 310 mg sodium 55 mg cholesterol |
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