Cornmeal Griddle Cakes
Whole Grain Recipe
By Fitness and Freebies
Yellow cornmeal, sweet brown sugar, plain yogurt or buttermilk, nonfat milk, olive oil and egg beaters...you see how little fat these have while packing a nutritional punch.
Recipe Ingredients
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
Recipe Directions
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).
