Cornmeal Griddle Cakes
Whole Grain Recipe
2 cups yellow cornmeal
1 cup all purpose flour
1 tablespoon packed brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups plain yogurt or buttermilk
1/2 cup nonfat milk
2 tablespoons olive oil
3/4 cup liquid egg substitute
Mix cornmeal, flour, sugar, salt, baking powder, baking soda in a large bowl. Add plain yogurt (or buttermilk), oil, eggs. Beat briskly with a wooden spoon just until well mixed; batter will be thick.
Note: If the batter is too thick to spread on the griddle, thin it with a very small amount of milk.
Heat griddle or large nonstick skillet over high heat. Reduce heat to medium and oil griddle very lightly.
For each pancake, pour a scant 1/4 cup on griddle. Cook 3 to 4 minutes until lightly browned on bottom.
Recipe Yields: 24 to 26 servings Cornmeal Griddle Cakes (pancakes).